Crispy sprout bowls with honey tahini dressing
A clever and delicious twist on sprouts with an irresistible dressing.
Ingredients
- 800 g Brussels sprouts (about 40 sprouts), trimmed and halved
- 2 leeks, trimmed and finely shredded into 8cm (3 in) lengths
- 60 ml extra virgin olive oil
- 1 sea salt and cracked black pepper
- 2 firm pears, thinly sliced lengthways
- 100 g mixed salad leaves
- 1 ground sumac, for sprinkling
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