Roasted Brussels Sprouts with Mustard Tahini Dressing

Recipe by Adele Maartens
Serves 6 
 
400g Brussels sprouts
3 Tbsp Olive oil
 
For the dressing:
1 tsp Hot English mustard powder
½ Cup Tahini
2 Tbsp Extra virgin olive oil 
Sea salt flakes to taste
 
Brush the Brussels sprouts with olive oil, thread onto metal skewers and place on the braai grid over medium-hot coals.  Braai until cooked and slightly charred ( 8 – 10 minutes), depending on the size of the sprouts. Meanwhile, mix the mustard powder, tahini, olive oil and sea salt and give it a good stir. If the tahini is too thick, add some olive oil and give it a blitz in the blender. Remove the Brussels sprouts from the heat and serve with a drizzle of dressing.

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