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Simple creations just make the world a whole lot tastier. Especially when they are created with so much vibrancy! Before I headed off to the Philippines I was fortunate to hang out with the amazing Jess Sepel from @JShealth. She asked me to create a dish for one of her featured videos.
In typical fashion running around before I fly out, I asker her lovely coordinator to pick up two
ingredients… Pepitas and Brussels Sprouts. Still not actually knowing what I was going to create I knew I had some serious colour and an inundated amount of texture. All I needed was a little more sustenance and bit of acidic goodness and we were on the way to a nourishing lunch that every gentrified healthy cafe would be smiling about.
My friends… here is a simple bit of play time of what we put together. It was so tasty and with both our fondness for the sprouts it was always going to be a gold medal effort. All you need to do is pick a few ingredients and then create something from its wonder. Sometimes overcomplicating can ruin the fun, method and of course taste. So hit the shops on the super cheap and have a go at this green amazingness. If you don’t have Freekeh swap it for quinoa or brown rice 🙂
Cost: $5
Skill: Easy (never worked with sprouts before)
Ingredients: (Serves 4)
2 Cups Brussel Sprouts
1/2 Cup Pepitas
6 Seconds of Olive oil
1 1/2 Cooked Freekeh, (See packet instructions)
Juice of 1 Lemon
Pinch of salt
1 Bunch Fresh mint
2 Second pour of Tamari
2 tsp Chilli flakes
Method:
- Finely slice Brussels sprouts using a mandolin
- Add a 2 second pour of olive oil in a frypan on medium-high heat and cook Pepitas for 2-3 minutes or until golden, before stirring in your brussels sprouts. Stir for a further 3 minutes and remove
- Combine sprouts in a bowl with freekeh, half the bunch of fresh mint, pinch of salt and pepper
- Mix lemon juice, remaining olive oil, tamari, and a handful of torn mint in a bowl or glass jar
- Pour oil over brussels mix and turn onto a plate, finish with Chili flakes
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