Sesame Rice With Warm Brussels Sprout Shiitake Slaw And Smoky Tahini Dressing Recipes

WARM BRUSSELS SPROUT SALAD

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring often, until rendered and crisp, about 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
• Increase the heat to medium high and add the Brussels sprouts, 1/2 teaspoon salt and a few grinds of pepper to the pan. Cook, stirring often, until bright green and slightly wilted, 2 to 3 minutes. Remove from the heat and drizzle in the vinegar; toss well to coat. Transfer to a bowl and top with the pancetta.

SESAME BRUSSELS SPROUTS

Steps:

• Get a pan on a medium heat and add in the olive oil.
• Slice the Brussels sprouts in half and place them flat side down into the pan for 3 to 4 minutes. You're looking for them to go golden so don't be tempted to turn them! Season with sea salt and black pepper.
• Slice the spring onions on the diagonal and add to the pan around the sprouts.
• Cut the butter into slices and add to the pan around the sprouts and spring onions.
• Slice up your red chile and scatter into the pan, adding the seeds if you're feeling brave!
• Add the soy sauce and sesame oil and give it all a good toss. Add in your water to ensure they cook through for about 3 to 4 minutes. This will also create a sauce for your spouts.
• In a separate pan, toast your sesame seeds in a dry pan over medium heat for 2 minutes or until lightly browned, stirring occasionally.
• Serve on a plate and scatter over the browned sesame seeds.