Tag Archives: side dish

Roasted Brussel Sprout And Chickpea Salad With Garlic Yoghurt



A dear friends Aunty who I lived with for six months in Brighton, the UK, (20 odd years ago now), would steam her brussels for hours on end.

On a Sunday morning (it was always a Sunday) she would begin the day by steaming the vegetables for the evening meal (gulp). The poor overcooked brussel sprouts would then sit all day on the stove top sweating in their pot till we all came home from the pub and she’d proceeded to heat them again before serving our Sunday roast with something I can only refer to as muck.

It was a crime against the vegetables and one that brussel sprouts never made a recovery from. That is till this year, when I pushed aside those horrid memories and took to roasting them.



Suddenly there was reason to love this misrepresented vegetable. To write a recipe for it. To post it here on this food blog.

I urge anyone who has a brussel sprout phobia to fight back. To say ‘No’ to hating brussel sprouts, and ‘Yes’ to roasting them.

This quick and easy way of preparing them with za’atar, garlic, chickpeas and extra virgin olive oil is so delicious, and so simple, that it is side dish you will be sure to fall back on time-and-time-again.

It’s a side dish to serve with a roast, or a good steak, or any number of other vegetable dishes like creamy potatoes and baked pumpkin.

And what I really love about this dish is the whole cloves of garlic, roasted with the sprouts then skinned and chopped and folded through Greek yoghurt with mint if you fancy, the taste is strong yet subtle, creamy and rounded.





Roasted brussel sprout and chickpea salad with garlic yoghurt 

600g brussel sprouts, washed and halved

400g can chickpeas, drained and rinsed

1 tbsp za’atar

2 tbsp extra virgin olive oil, plus extra to drizzle at the end

4 cloves garlic, smashed but kept in their skin

Sea salt

Cracked black pepper

1/2 cup Greek natural yoghurt

1 tbsp chopped mint

1tbsp lemon juice

Pre heat oven to 200C.

Cut the washed brussel sprouts in half and place in a large bowl. Add the drained chickpeas, za’atar, 2tbsp extra virgin olive oil, garlic, and sea salt and cracked pepper, toss till well coated.

Line a large tray with baking paper and spread the brussels over the tray. Roast for 30 minutes, or till roasted and caramalised looking.  Half way through cooking sprinkle the sprouts with 1 tbsp water to add moisture during the roasting process.

Set the sprouts aside and pick out the garlic, remove the skin and chop it to a fine paste, combine the garlic with the yoghurt, mint, lemon juice, 1 tbsp water, and season with sea salt and pepper.

Dollop the garlic yoghurt all over the brussel sprouts and serve warm.

Bubble and Squeak with Caramalised Onions


This is the only dish I know that’s been named after the sound it makes whilst it cooks (yes it really does bubble and squeak). It’s not a name that you’d expect to hear of a dish that uses up left over roasted vegetables. I’ve tried in the past to make bubble and squeak with freshly cooked vegetables, it just doesn’t work.

Traditionally in England, they might add roasted brussel sprouts. I’m yet to try it with roasted beetroot, or roasted parsnips, but I suspect both of these in addition to potato would make an excellent base for bubble and squeak.


The hardest thing about this dish is roasting enough vegetables the evening before that you have them spare for the next day. At times I’ve been known to hide the remaining roasted potatoes so when my son asks if there’s any left I can reply, “no sorry- all gone”. Ha, a mother must do what she must do to make sure she has a chance of cooking bubble and squeak.

Once you’ve done what ever you have to to ensure some left over roasted vegetables, you can then bulk out the mix with some freshly steamed ones. In this case I’ve used broccoli and cabbage, next time it will be kale and peas. A little besan (also known as chickpea) flour binds it all together, this gives the vegetables a base to hold on to.



To finish my bubble and squeak, I just can’t resist adding caramalised onions. I can’t resist their smell, I can’t resist their sweet flavour, I can’t resist the crispy black bits that cook faster than the rest…

Is it time to put the oven on, and start roasting vegetables?

Bubble and squeak with caramalised onions 


1 packed cup of day old roasted potato and pumpkin – or any other root vegetables

1/2 cup shredded cabbage

3/4 cup broccoli florets

2 tbsp besan chickpea flour – If you don’t have chickpea flour you can substitute wholemeal plain flour


Olive oil

1 brown onion, sliced thinly

Parsley leaves

Sea salt

Cracked black pepper

Steam the cabbage and broccoli florets for 2 minutes, place in a bowl to cool.

Add the day-old roasted vegetables and lightly mash together. Leave some chunky bits. Add the chickpea flour, season with sea salt and cracked black pepper and use your hands to squeeze the mixture together (this binds it nicely).

Heat a drizzle of oil and a knob of butter in a small fry pan, add the onions and a pinch of salt, cook the onions on a medium-low heat for 7-8 minutes till caramelised and golden in colour.

Heat 1 tbsp butter and 1 tbsp of oil in a medium sized non stick or well seasoned cast iron fry pan. When the pan heats and the butter starts to froth, press the vegetable mixture into the pan. Leave room around the edges to flip the patty over. At this stage turn the heat down so the vegetables have a chance to fry to a golden colour, shake the pan every now and then to loosen the vegetables from the edges.

When you suspect the base is golden and crisp, use the biggest spatula you have and try to flip it in one go. If this is impossible you can flip half of it then flip the remaining half and join them together again by sealing the broken pieces together with a spatula and lots of pan shaking (bubble and squeak wins no prizes for it’s looks so don’t be worried if it falls apart slightly).

When the bubble and squeak is caramelised on both sides, slide it from the pan onto a board or plate, top with fried onions and garnish with parsley leaves. Eat whilst warm.