Dish of the Day: One Dish & Done – Crispy Sage, Halloumi, Crunchy Sprouts, Greens & Corn
It’s getting to that time of the year again, when you can easily end up with a soggy sprout on your plate… so here’s a recipe to ensure there’s not a mushy one in sight. Instead enjoy a carb free meal of crispy sage, halloumi and crunchy sprouts with fresh corn and a decent helping of greens. This is seasonal, surprisingly filling and this hearty dish is super easy, super quick and super delicious. TRY IT.
Feeds – 4/6
Cooking/Preparation Time: 10 mins
1 x Pack of Cavolo Nero – Around 8 large leaves shredded around 1/2cm thick
3 x Corn on the cob – Kernels removed
2 x Packs of halloumi – Cubed
10-15 Brussels sprouts – Outer leaves removed, washed and halved
6 x Radishes – Half quartered, half finely sliced
10 x Sage leaves
1 x Chunk of Butter
2 x Big glugs of rapeseed oil
2 x Tbsp of Toasted Black sesame seeds
Start by melting the butter with the oil and add the sage leaves, halloumi and Brussels sprouts. Let them cook on a medium to high heat until both the halloumi and sprouts turn golden.
Remove the halloumi so it doesn’t overcook and put to one side. Add in the kernels of corn along with the sliced cavolo nero and black sesame seeds, giving it all a good stir in order to ensure it cooks evenly. Cook for a further 2/3 minutes.
If you’re cooking on a gas hob you should be able to cook this all within 5/6 minutes. Serve up evenly across plates and garnish with sliced radishes, crispy sage leaves and a extra sprinkle of black sesame seeds.
Follow Anna on Twitter @GETINMYGOB
Recent Posts on Dish of the Day
- Dish of the Day: Christmas - the most wonderful time of the year
- Dish of the Day: 5 Belgian Beers
- Dish of the Day: How to... buy whisky
- Dish of the Day: The Reluctant Vegetarian’s recipe for Baked Brie with Roasted Garlic, Chilli & Cherry Tomato Salsa
- Dish of the Day: Pig’s Ear Beer Festival 2013 - Celebrating the Old and the New
Latest from Independent journalists on Twitter