SHREDDED SPROUT, CRISPY CHICKPEA & CHARRED LEMON SALAD

• servings: 2 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

650 g Brussels sprouts (trimmed & thinly sliced)

olive oil

400 g can chickpeas (drained & rinsed)

25 g panko breadcrumbs

15 g pine nuts

salt & freshly ground black pepper

extra-virgin olive oil

1 unwaxed lemon (sliced)

1 tbsp maple syrup

1 garlic clove (minced)

1 tsp wholegrain mustard

Directions

Preheat the oven to 200°c (fan assisted)/425°f/gas 7.

Combine the sliced Brussels sprouts, a good glug of olive oil and a nice pinch of salt in a mixing bowl. Use your hands to give everything a mix, then pour out onto a baking tray and roast for 20-25 minutes, stirring halfway through, until the sprouts are beginning to turn golden and crispy.

Meanwhile, roughly dry the chickpeas with a tea towel. Combine with a glug of olive oil, a good pinch of salt and 1/2 tsp freshly ground black pepper in a mixing bowl. Give everything a good stir and pour out onto another baking tray. Roast alongside the Brussels sprouts for 20-25 minutes, or until golden brown and crunchy.

To make the dressing, heat a large frying pan over a medium heat and add a good glug of extra-virgin olive oil. Once hot, add the lemon slices and cook for 2-3 minutes each side, until amber in colour and beginning to caramelise. Transfer to a chopping board and chop into a fine paste, then combine with maple syrup, garlic, mustard, 4 tbsp extra-virgin olive oil, 1 tbsp water, and a good pinch of salt and black pepper in a small bowl. Give everything a whisk, then taste and adjust the seasoning, if needed.

Finally, combine the panko breadcrumbs and pine nuts in a dry frying pan over a low-medium heat. Fry for 2-3 minutes, stirring frequently, until golden and toasted (watch the pan carefully here as they can turn quite quickly!).

Toss the roasted sprouts and half of the roasted chickpeas with a generous spoonful of the dressing. Serve between bowls and finish sprinkled with the remaining chickpeas and toasted breadcrumb mixture.