500grams Brussels sprouts (Ettrick Gardens)
1 head of broccoli (Oamaru Organics)
1 -2 Tbsp olive oil (Dunford Grove)
1 tbsp chilli flakes
1 lemon juice and zest
1 orange juice and zest
2-3 Tbsp balsamic glaze
Salt and black pepper
2 - 3 Tbsp Abdal’s Shatta (Abdal’s Catering)
Pre-heat the oven to 220 degrees C.
Tail the sprouts and cut the broccoli to the same size as the sprouts, and place in a bowl. In a smaller bowl mix the olive oil, chilli flakes, juices and zest and balsamic glaze, salt, and pepper. Pour over the vegetables and spread them onto a baking tray. Bake until the sprouts have softened. To serve, plate up and heat the Shatta then drizzle it over the vegetables.
Recipe by: Amy Dougherty