Caper & Jalapeño Roasted Brussel Sprouts

• servings: 6 servings

Ingredients

800g brussels sprouts, ends trimmed and halved

4 tablespoons extra virgin olive oil

¼ cup capers, drained

Salt & pepper

1 ball fresh mozzarella

¼ cup red wine vinegar

½ raisins

¼ cup pickled jalapeño, chopped finely

2 tablespoons sumac

4 stalks spring onion, sliced thinly

¼ cup capers, drained

½ cup extra virgin olive oil

Salt & pepper to taste

Directions

Preheat oven to 220C (210 fan-forced). In a bowl large enough to fit all the dressing ingredients, soak raisins in the red wine vinegar.

On a lined roasting tray, place the brussels sprout, ¼ cup capers, olive oil, salt. Roast for 15-20 minutes, tossing halfway through the cooking process. The brussels sprout should be tender with charred edges.

Add all the remaining ingredients for the dressing to the raisin and vinegar mixture. Combine well and season to taste.

To assemble the dish, toss half the brussels sprout with half the dressing and lay them on a platter. Tear up the mozzarella in chunks and dot them over the sprouts. Spoon over remaining dressing and serve.