Zest Salt Crispy Smashed Brussels Sprouts with Lemon Tahini

Difficulty: Easy | Prep: 10 min | Cook: 30 min | Total: 40 min | Serves: 4 | Dietary: Gluten-Free, Vegan

Brussels sprouts get a bad rap, but smash them flat and roast them hard and they turn into little crispy chips with soft middles. A good hit of Chooki's Zest Chicken Salt brings the lemon, and the tahini drizzle ties it all together. This is the winter side dish that gets fought over.

Step 1: Par-boil

Bring a big pot of salted water to the boil and tip in the sprouts. Cook for 6 minutes, just until a knife slides into one easily. Drain them really well and leave them in the colander for a couple of minutes to steam dry. Wet sprouts will never crisp up.

Step 2: Smash and roast

Heat your oven to 220C. Spread the sprouts on a lined tray and press each one flat with the base of a glass or a spatula, so they burst open a bit. Drizzle over the olive oil and roll them around to coat. Roast for 22 to 25 minutes until the edges are deep brown and crackly.

Step 3: Dress and season

While they roast, whisk the tahini, lemon juice and garlic in a bowl. It will seize up and go thick, so add the cold water a splash at a time until it pours like cream. Pull the sprouts out, scatter over the Chooki's Zest Chicken Salt while they are hot, then pile onto a plate. Drizzle with the lemon tahini and finish with the parsley.

Tip: Season the sprouts the second they come out of the oven. The steam helps the salt stick to all those crispy crevices instead of sliding off.