*This recipe is gluten-free according to industry standards
Ingredients
- brussels sprouts 600g
- olive oil 2 tbsp
- ’nduja 75g, crumbled
- lemon juice a squeeze
Method
-
Step 1
Remove any dirty and tough outer leaves from the sprouts, trim the bottoms slightly and then cut in half through the bases. Bring a large pan of lightly salted water to the boil and have a large bowl of iced water to hand. Blanch the sprouts for 2 minutes or until just tender when squeezed. Drain, then tip into the iced water. Chill for 15 minutes until completely cold, then drain again. This can be done the day before and then kept in the fridge until ready to use.
-
Step 2
Heat the olive oil in a large frying pan and add the sprouts. Fry over a high heat for 10 minutes until the sprouts are golden and crisp. Stir in the ’nduja and cook for 5 minutes, tossing, until the sprouts are well coated. Squeeze over the lemon juice to serve.
Nutritional Information
- Kcals 145
- Fat 11.1g
- Saturates 3g
- Carbs 3.6g
- Sugars 2.9g
- Fibre 4.1g
- Protein 5.7g
- Salt 0.4g
