This recipe can be served as a side dish or a light vegetarian main course.
Don’t let anyone put you off Brussels sprouts. Here, they don’t even touch water, keeping them crisp and full of flavour. Plus, they’re served with a luxurious ball of fresh burrata.
Serves 4
- Preheat the oven to 180C.
- Heat the butter and oil in a large frying pan until slightly browned. Add the sprouts to the pan, browning on all sides. Season with salt and bake for 10-15 minutes, depending on their size, until just cooked but still vibrant green.
- Heat the flavourless oil in a small frying pan. Cook the sage leaves for 20 seconds each side.
- To serve, spread the hummus onto the base of a plate. Top with the sprouts, sage leaves, zest and torn burrata.
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