Sprouts Two Ways

Chipotle Fry-Up

These in-season lil'green nuggets are packed full of fibre, vitamins and minerals. Here are two more ideas of how to make use of them using my cupboard staples! BOTH dishes serve 1.

Chipotle Fry-Up

(GF/DF)
200g sprouts, ends trimmed and finely sliced
1 egg
4 tbsp olive oil
1/2 tsp chipotle paste
3 tbsp hummus
salt

Add two spoons of olive oil to a non-stick hot pan and then add chopped sprouts to fry for 2 mins.

Mix chipotle and two spoons of olive oil together in a glass. Then pour over sprouts and add a pinch of salt.

Make a well in the middle of the pan and crack open the egg. Fry until cooked, about 3 mins!

Add hummus to the plate and add fried sprouts and egg on top!

Rainbow Bowl with Lemon Tahini

Rainbow Bowl with Lemon Tahini

(GF/V)
handful cooked cauliflower/romanesco florets
100g grated firm tofu, (fried with olive oil until crisp with lots of dried chilli flakes + salt)
handful coriander
3 tbsp cooked chickpeas
handful radicchio, finely sliced
2 handfuls finely chopped cavolo nero
150g sprouts, finely sliced
1 tsp sesame seeds

For the tahini dressing:
2 tbsp tahini paste
4 tbsp extra virgin olive oil (I used )
2 tbsp water
1 tbsp lemon juice and zest of half lemon
1 tsp maple syrup
2 tbsp apple cider vinegar
salt and pepper

In a small bowl, add all the ingredients together for the dressing. Use water to get the right pouring consistency.

Plate up all the other ingredients into a bowl and pour dressing over. Add the last bit of chilli flakes and olive oil to finish!