serves
4-6
prep
20 minutes
cook
15 minutes
difficulty
Easy
serves
4-6
people
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- Canola or vegetable oil, for deep frying
- 1 head cauliflower, cut into florets
- 6 Brussels sprouts, halved
- salt to taste
Lebanese gremolata
- 1 bunch coriander, finely chopped
- ¼ cup walnuts, finely chopped
- 1 red birdseye chilli, finely chopped
- ¼ red capsicum, finely diced
- 1 medium clove garlic, finely chopped
- 1 lemon, juiced
- 3-4 tbsp extra virgin olive oil
- salt to taste
Tahini sauce
- ½ cup tahini
- ½ cup Greek style yoghurt (or soy yoghurt for vegan version)
- 2 lemons, juiced
- ⅓-½ cup water
- 2 cloves garlic, minced
- salt to taste
- dry toasted pine nuts (optional)
Instructions
- Heat canola/vegetable/rice bran oil in a fryer to 170°C. Fry cauliflower and Brussels sprouts, in batches, until golden brown. Remove from oil and drain on paper towel. Set aside until needed.
- Meanwhile, to make gremolata, mix all the ingredients together. Adjust seasoning as required.
- To make tahini sauce, mix all ingredients together except the water. Once well combined, add water a little at a time until desired consistency is achieved. You want a thick sauce that is smooth on the palate.
- To assemble, start with the sauce at the base, add the cauliflower and Brussels sprouts in the middle in a pile. Sprinkle with gremolata and toasted pine nuts (optional).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
