Brussels sprouts with lime, chilli and nigella seeds

Brussels sprouts with lime, chilli and nigella seeds

By
From
Citrus
Serves
4
Photographer
Mowie Kay

The flavours in this dish are based on a recipe in Jennifer McLagan’s book Bitter, which is rich pickings for anyone interested in citrus fruit. If you aren’t keen on Brussels sprouts or they are out of season, you could use any leafy greens in this recipe as long as they are the sort that hold their shape – no wilting spinach please.

Ingredients

Quantity Ingredient
500g brussels sprouts, trimmed and halved
1 tablespoon olive oil
1 teaspoon chipotle paste
1 garlic clove, finely chopped
1 lime, Finely grated zest and juice
1 teaspoon nigella seeds
sea salt
freshly ground black pepper

Method

  1. Blanch the sprouts in plenty of boiling, salted water for 2 minutes, then drain. Heat the olive oil in a lidded frying pan and add the sprouts. Cover and cook over a medium heat, shaking the pan regularly, for 4–5 minutes, until starting to brown. Mix the chipotle with a little water and add to the pan with the garlic. Toss to coat the sprouts in the chilli, then sprinkle over the lime zest and juice along with a generous amount of salt and pepper and the nigella seeds. Cook for a further couple of minutes, then remove from the heat.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again