Nutrition Facts
Sticky fried Lebanese sprouts
Amount Per Serving
Calories 343
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Cholesterol 7mg2%
Sodium 59mg3%
Potassium 877mg25%
Carbohydrates 38g13%
Fiber 9g38%
Sugar 23g26%
Protein 9g18%
Vitamin A 1078IU22%
Vitamin C 109mg132%
Calcium 165mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Sticky fried Lebanese sprouts
These hearty sprouts are perfect served alone or as a side for roasted meat.
Servings: 4 people
Calories: 343kcal
Ingredients
- 75 g dried figs finely chopped
- 75 ml dry sherry
- 200 g natural yoghurt
- 1 tbsp finely chopped fresh mint
- 1 tbsp sunflower oil
- 500 g Brussels sprouts trimmed and halved
- 200 g sharp-tasting green grapes halved
- 75 g pecans roughly chopped
- 1/2 tbsp sherry vinegar
- 2 tsp ground sumac
- Small handful of flat-leaf parsley roughly chopped
- Sea salt flakes
Method
- Combine the figs and sherry in a small pan and bring to the boil. Boil until the figs cook down and you have a thick paste. Add a splash of water to loosen it into a thick purée. Set aside until needed.
- Mix the yoghurt with the mint and a pinch of salt. Set aside until needed.
- Heat the oil in a decent-sized frying pan over a high heat. Once the oil shimmers from the heat, add the sprouts and fry, tossing frequently, until they smell delightfully nutty and have started to char. Add the grapes and pecans and fry, tossing, for a further minute, then add the sherry vinegar, sumac and parsley and toss together. Finally, add the fig purée and toss to combine.
- Serve the sprouts on a platter, with the yogurt drizzled over the top.
Nutrition
Calories: 343kcal | Carbohydrates: 38g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 59mg | Potassium: 877mg | Fiber: 9g | Sugar: 23g | Vitamin A: 1078IU | Vitamin C: 109mg | Calcium: 165mg | Iron: 3mg