True fact: crispy sprouts can turn even a sprout-hater into a sprout-lover. I’ve witnessed it on a number of occasions. The sprouts just take on this savoury nuttiness that is super moreish – so don’t rely on there being any leftovers. And when the crispy sprouts are served with one of my favourite condiments – smoked chilli harissa – they’re likely to be something you make time and again.
Crispy brussels sprouts with lentils, smoked chilli harissa and roasted peanuts
Prep 20 min
Cook 30 min
Serves 4
180g lentils
Pinch of table salt
1 x 300g packet silken tofu, drained
2 tbsp sesame oil
2 tbsp Belazu Smoked Chilli Harissa paste
2 tbsp olive oil
2 onions, peeled and finely sliced
300g brussels sprouts
4 tbsp vegetable oil
50g roasted peanuts, roughly chopped
1 bunch (about 20g) coriander, stalks and leaves roughly chopped
To start, pop the lentils into a small saucepan and cover with cold water. Season with salt and bring to the boil for 15-20 minutes until just al dente. Drain.
Pop the tofu, sesame oil and a good pinch of salt into a small blender (or a beaker to use with a stick blender). Blitz until smooth. Mix the harissa paste with 1 tablespoon of the olive oil and 2 tablespoons of warm water. Put both mixtures to one side.
Heat the remaining tablespoon of olive oil in a nonstick frying pan. When hot, add the sliced onions with a good pinch of salt. Cook over a medium heat until golden and sweet – approximately 20 minutes. Add the drained lentils and mix well. Keep warm.
A dash of chipotle in a signature paste, Belazu Smoked Chilli Harissa brings depth to any dish
Halve the sprouts, or quarter if they’re bigger than a 50p piece. Take your largest pan that has a lid, add the vegetable oil and place over a high heat until almost smoking (note, windows might need to be open).
Add a generous pinch of salt, then the sprouts, speedily followed by the pan lid as they will spit, a lot. Shake the pan to move the sprouts around so they colour evenly. After a few minutes, take off the lid and continue to cook the sprouts, moving them regularly. After 10 minutes, they should be crispy on the outside and a little soft inside.
To serve, spread the tofu puree on a large plate or platter. Top with the lentils and the crispy sprouts. Dollop over the smoked chilli harissa then shower liberally with the chopped peanuts and coriander. Enjoy!
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