Sweet potato and caramelised brussels sprouts platter
Ingredients
- 250g brussels sprouts, trimmed
- 100g cooked chickpeas
- 2 cloves garlic, thinly sliced
- Olive oil, for cooking
- 1 teaspoon coriander seeds, lightly crushed
- Vegetable oil, for deep-frying
- 4 serves McCain Sweet Potato Wedges
- Toasted pepitas, to serve
- Creamy cashew aioli (Makes about 400ml)
- 150g raw unsalted cashews
- Olive oil, for cooking
- 1/2 onion, chopped
- 1/2 small clove garlic, crushed
- 30ml lemon juice
- 120ml mild olive oil, extra
Steps
- To make the creamy cashew aioli, soak the cashews in hot water for 1–2 hours until softened. Drain and rinse. Heat a little oil in frying pan over low heat and sauté the onion until softened, then set aside to cool. Blitz the onion, drained cashews, garlic and juice in a high speed blender until smooth. Add oil and 100ml water gradually to reach desired consistency. Season to taste. Store in an airtight container in the fridge for up to 7 days.
- Preheat the oven to 200°C fan-forced. Save a couple of the outer leave from each sprout, then cut the sprouts in half. Place the sprouts on a large baking tray with the chickpeas and garlic, toss with a little olive oil, sprinkle with the crushed coriander seeds, season and spread in a single layer. Roast for 15–20 minutes or until the sprouts are well browned around the edges and just tender. Blanch and refresh the sprout leaves.
- Preheat the frying oil to 175°C. Deep fry the wedges from frozen. Cook 1/3 basket (approx. 700g) of product for 31/4 – 33/4 minutes. Shake to remove excess oil. When using smaller amounts reduce cooking time. Do not overcook.
- Arrange the wedges over a platter. Top with the sprouts and chickpeas, then scatter with the sprout leaves and pepitas. Dollop with the aioli or serve it in a small pot on the side.
TIP: For flexitarians/non-vegans add grilled lamb backstrap or chicken strips.