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Roasted Brussels sprouts with medjool dates and hot tahini

Servings 4

Ingredients

  • 700 g Brussels sprouts trimmed and halved
  • extra virgin olive oil
  • sea salt and black pepper
  • 1 red oak or butter lettuce leaves picked and washed
  • 4 medjool dates or 5-6 regular dates, seeds discarded
  • 2 tbsp toasted white sesame seeds
  • ½ lemon

Hot tahini sauce

  • 60 ml tahini
  • ½ tsp sea salt
  • black pepper
  • 2 tablespoons hot sauce or chilli oil
  • 2 tablespoons lemon juice from about ½ lemon
  • 60 ml water or more
US Customary - Metric

Instructions

  • Preheat oven to 220˚C / 425˚F.
  • Place the brussels sprouts on a baking tray and drizzle with olive oil. Scatter with sea salt and black pepper and roast for 20-22 minutes until golden and tender.
  • Meanwhile, make the hot tahini sauce, place the tahini, hot sauce, salt, black pepper and lemon juice in a bowl and whisk to combine (it will become too thick to stir). Add ¼ cup of water and whisk until smooth. If it’s too thick, add more water, a tablespoon at a time, until it is a thick, pourable consistency.
  • Shake off any excess water from the lettuce and wrap in a large, clean kitchen towel to absorb any excess water. Cut the dates into thin slices.
  • Place the lettuce onto a large platter or serving plate. Top with brussels sprouts and add a few dollops of the hot tahini. Give it a light toss and then scatter over the dates and sesame seeds. Drizzle with olive oil, and give it a final season of sea salt and black pepper. Squeeze over the lemon juice and serve.