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Brussels sprouts and kale with tahini dressing

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  • High in dietary fibre
  • Vegetarian
  • Vegan
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Peanut free
  • Nut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

These tasty brussels sprouts are the perfect vegetarian side for you next get-together. Let the slow cooker work its magic, then drizzle with a tangy tahini dressing to serve.

  • Serves6, as a side
  • Cook time3 hour
  • Prep time10 minutes
Brussels sprouts and kale with tahini dressing

Ingredients

  • 400g brussels sprouts, trimmed, halved
  • 400g can chickpeas, rinsed, drained
  • 25g dried cranberries
  • 1 tsp cumin seeds
  • 1 tsp dried thyme
  • Olive oil, to drizzle
  • 75g kale, chopped
  • 1 tbs tahini
  • 1 tbs maple syrup
  • 1 lemon, zested, juiced
  • 2 tbs olive oil, extra
  • 25g pepitas (pumpkin seeds)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the brussels sprout in a slow cooker with the chickpeas, cranberries, cumin seeds and thyme. Drizzle with a little oil and season. Cover and cook for 2-3 hours on high (or 4-5 hours on low) or until the vegetables are just tender. Add the kale and stir until wilted.
  2. Step 2

    Whisk the tahini, maple syrup, lemon zest, lemon juice, extra oil and 2 tbs water in a bowl until smooth, adding a little extra water if necessary. Season.
  3. Step 3

    Transfer the brussels sprout mixture to a serving platter. Drizzle over tahini mixture and sprinkle with pepitas.

    In the oven: If you don’t have a slow cooker, bake the brussels sprout mixture in a roasting pan, covered, at 160°C for 1 hour or until tender.

Brussels sprouts and kale salad recipe

We all know eating our greens is good for you but that doesn’t entirely explain the popularity of kale, which has arguably become the coolest leafy green on the block. Yes, it’s a nutrient powerhouse (high in vitamins A, C and K, iron, fibre and calcium) that can easily be made into a kale salad, baked into chips, turned into kale slaw or whisked into a smoothie. But, let’s face it, it can also be a little tough and bitter if you don’t know how to handle it.

Kale’s popularity can in part be traced back to a campaign orchestrated by a hip New York PR company who were hired by the American Kale Association. It worked so well that even Beyonce sported a sweatshirt emblazoned with the word kale in one of her music videos (although we can’t confirm if she now spends her evenings googling new Kale salad recipes!).

Here in Australia, two types of kale are most common, curly green kale which, as the name suggests, has long, curly leaves and a slightly bitter, spicy taste and the flatter Tuscan kale (also known as cavolo nero or black kale). This is milder and sweeter than its curly counterpart (and is particularly good in kale salads).

How to use kale in a salad

Kale can be used to make some great salads that are suitable for eating all year round, especially if you combine it with a heartier, cooked vegetable such as in our recipe for slow cooked Brussels sprouts with kale. Other variations to consider are a kale and broccoli salad or a kale and pumpkin salad. If you want to ramp up the health benefits, kale and quinoa salad or kale and chickpea salad add a plant-based protein to kale’s already impressive health benefits.

A great kale salad dressing is a must to add more flavour and pull all the ingredients together. In the recipe above, tahini has been whisked with maple syrup, lemon zest, lemon juice, extra oil and a little water to create a zesty dressing to drizzle over the Brussels sprouts and kale. Tahini also makes a great kale slaw dressing, as does blending extra virgin olive oil, apple cider vinegar, balsamic vinegar, Dijon mustard, garlic and honey (the honey helps balance any bitterness from the kale).

How to make kale taste good

There are many recipes for kaleslaw or kale salad with countless tasty additions, but there are some tips and tricks to make your kale salads super tasty, not bitter or difficult to eat.

Firstly, whether you choose the curly or flatter variety, remove the stems from the leaves. They’re too tough to eat raw but can be sauteed and added later. Then, chop the kale into smaller pieces. Finally, and here’s the fun part, massage your kale! Massaging the kale with clean hands is a great way to soften and tenderise it. Finally, by pairing with an acidic or sweet salad dressing, raw kale will have an improved texture and flavour.

Now get cooking

Kale is a super healthy salad ingredient that combines well with all manner of other vegetables, grains and fruits, such as a kale quinoa salad or kale salad with cranberries. For some other kale salad ideas, check out this crunchy kale and beetroot salad and this chicken and kale caesar salad.  Or how about a no-cook chicken, lentil and kale salad? For a kale slaw recipe, this pear and kale coleslaw is a winner.

If you’re looking for kale pasta recipes, how about spaghetti with kale and parsley or quick kale, bacon and mushroom spirals? Finally, kale is also the star of a zesty spaghetti with a crunchy macadamia crumb.

Nutrition Information

PER SERVE

Energy: 955kJ/228 Cals (11%)

Protein: 8g (16%)

Fat: 13g (19%)

Sat fat: 2g (8%)

Carb: 15g (5%)

Sugar: 8g (9%)

Fibre: 8g (27%)

Sodium: 180mg (9%)

FAQs

Brussels sprouts and kale with tahini dressing

Brussels sprouts and kale with tahini dressing
  • Serves6, as a side
  • Cook time3 hour
  • Prep time10 minutes
Ingredients
  • 400g brussels sprouts, trimmed, halved
  • 400g can chickpeas, rinsed, drained
  • 25g dried cranberries
  • 1 tsp cumin seeds
  • 1 tsp dried thyme
  • Olive oil, to drizzle
  • 75g kale, chopped
  • 1 tbs tahini
  • 1 tbs maple syrup
  • 1 lemon, zested, juiced
  • 2 tbs olive oil, extra
  • 25g pepitas (pumpkin seeds)
    Description

    These tasty brussels sprouts are the perfect vegetarian side for you next get-together. Let the slow cooker work its magic, then drizzle with a tangy tahini dressing to serve.

    Method
    1. Step 1

      Place the brussels sprout in a slow cooker with the chickpeas, cranberries, cumin seeds and thyme. Drizzle with a little oil and season. Cover and cook for 2-3 hours on high (or 4-5 hours on low) or until the vegetables are just tender. Add the kale and stir until wilted.
    2. Step 2

      Whisk the tahini, maple syrup, lemon zest, lemon juice, extra oil and 2 tbs water in a bowl until smooth, adding a little extra water if necessary. Season.
    3. Step 3

      Transfer the brussels sprout mixture to a serving platter. Drizzle over tahini mixture and sprinkle with pepitas.

      In the oven: If you don’t have a slow cooker, bake the brussels sprout mixture in a roasting pan, covered, at 160°C for 1 hour or until tender.