Charred brussels salad with chilli & crispy onions
Try sprouts a different way in this zingy salad with crispy chillies and onions. It’s full of different textures and would go very well with chicken kebabs
-
Prep:10 mins
Cook:45 mins
- Easy
Nutrition per serving
-
kcal 257
-
fat 14g
-
saturates 1g
-
carbs 21g
-
sugars 0g
-
fibre 8g
-
protein 6g
-
salt 3.04g
Ingredients
- 500g brussels sprouts , ½ thinly sliced, ½ cut in half
- 180ml vegetable oil
- 40g cornflour
- ¼ tsp ground turmeric
- 1 large red chilli , sliced
- 2 red onions , sliced
- 2 limes , zested and juiced (you’ll need 60ml juice)
- 3 tbsp fish sauce
- 1 tsp light brown soft sugar
- 20g coriander , roughly chopped
- 15g basil leaves , picked and torn
Method
Heat the oven to 200C/180C fan/gas 6. Put the halved sprouts on a large tray and drizzle over 1 tbsp of the oil. Season and roast for 30 mins until softened and golden. Leave to cool slightly.
When the sprouts have 15 mins left in the oven, heat the remaining oil in a small saucepan over medium heat. Put the cornflour, turmeric and a pinch of salt in a medium bowl. Whisk in 35-40ml water until you have a thin, batter-like consistency. Toss the sliced chilli and onions through the batter to coat, then fry in the hot oil for 2-3 mins on each side until lightly golden (you’ll need to do this in batches). Don’t worry if they clump together, but the chillies will fry more quickly, so remove them earlier. Drain on kitchen paper, then season with a little salt.
Tip the lime zest and juice into a large bowl, and stir in the fish sauce, brown sugar and a few twists of black pepper. Toss with the roasted sprouts, the herbs and half the crispy chillies and onions, breaking them up slightly if needed. Serve on a platter, garnished with the rest of the crispy chillies and onions.
