Even if you’re not usually a fan of brussels sprouts, the combination of the smokey caramelisation from the fire roasted sprouts (al ha’esh), and the fresh whipped feta of this Israeli inspired dish will certainly change your mind. Inspired by a dish I enjoyed at Zahav, an amazing Israeli restaurant in Philadelphia, this recipe is a perfect addition to any meze. Make sure to serve with lots of pita for dipping in the leftover oil!
Brussels Sprouts with Whipped Feta (Serves 2)
10 brussels sprouts, washed and cut in half
30 g soft feta cheese
1 tablespoon Greek yogurt
A handful of toasted pine-nuts
salt and pepper
chopped parsley for garnish
- Season the halved brussels sprouts with olive oil, salt, pepper, paprika and cumin and grill over a charcoal grill or grill pan until cooked. If you don’t have either readily available, roast them in the oven 300 degrees F/150 C for about 10 minutes or until cooked.
- Whip the feta in a small metal bowl until crumbly. Add the yogurt and whisk (by hand or in a food processor) until smooth. Add a drizzle of olive oil to loosen it up and season with salt and pepper.
- Arrange the brussels sprouts in a small bowl and pour the excess olive oil from the cooking over them. If there isn’t enough, add more! The olive oil should just cover the bottom of the bowl. Put a quenelle or dollop of the whipped feta on top of the brussels sprouts. Garnish with the toasted pine nuts, parsley and a sprinkle of paprika.