Deep-fried blooming sprouts with tahini dip

Make 3 horizontal cuts and 2 vertical cuts down into the leafy top of each sprout, cutting ²/3 deep.

Mix together the tahini, yogurt, lemon juice and some seasoning with 2-3 tbsp of water or until a drizzle-able consistency.

Fill a pan no more ¹/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Fry the sprouts in batches for 3-4 minutes or until the edges are turning crisp and golden brown, and the sprouts are tender and starting to open up like a flower. Be careful as the oil can spit at first.

Drain onto kitchen paper and season. Serve with the dip.