• Brussels sprout, leek and hazelnut sauté

    Serves: 4
    Cooking Time: 10 mins


    • 500g Brussels sprouts, halved
    • 15ml (1 tbsp) butter
    • 5ml (1 tsp) fresh ginger, finely grated
    • 250g leeks, sliced
    • 20ml (4 tsp) olive/avocado oil
    • 50g hazelnuts, roughly chopped
    • 5ml (1 tsp) sesame oil
    • salt and freshly ground black pepper, to taste



    Blanch the sprouts in boiling water for 2 minutes, drain and plunge into iced water. Drain and dry well.


    Melt the butter in a wide pan and cook the ginger and leeks over a low heat. Add the oil and increase the temperature. Add the sprouts and sauté for 4 – 5 minutes.


    Add the hazelnuts and sesame oil and toss to combine. Season and serve.