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Grilled Brussels sprout salad
Ingredients
- 1 garlic clove, smashed
- 114 grams goat feta cheese
- 1-1/2 cups Greek yogurt
- 2 cups mint leaves, divided
- 2 cups flat leaf parsley
- 3 tablespoons olive oil
- Half lemon, juiced
- Salt and pepper
- 900 grams Brussels sprouts halved
- 1 English cucumber thinly sliced
- 1/2 cup crushed pistachio
- Chili flakes to garnish
Directions
- In a blender add the garlic, feta, yogurt, one cup mint, one cup parsley, two tablespoons oil, and one tablespoon lemon juice in a food processor until smooth. Transfer the dressing to a medium bowl and check for seasoning.
- Prepare a grill for medium heat. Cut the sprouts in half and drizzle with oil to coat and season all over with salt. Grill until charred and tender. Transfer to a bowl and let cool five minutes.
- Toss cucumbers, and the rest of the herbs with two tablespoons olive oil and remaining lemon juice in a bowl. Season to taste.
- Spread raita over plates; place a few pieces the sprouts on each. Top with salad and pistachios. Sprinkle with chili pepper and serve
