Don’t let anyone ever tell you brussel sprouts are gross. My favourite quick and easy comfort food.

Ingredients

• 400g brussel sprouts, ends removed
• Maple syrup
• Hommus
• Dukah (optional)
• 1 Lemon
• olive oil

Instructions

1. In a medium sized bowl, mix brussel sprouts with a good glug of olive oil and a generous pinch of salt.
2. Preheat oven to 160c (if using air fryer, preheat at 80c for 5 mins)
3. Roast low and slow for about 30 minutes. The sprouts should be a deep brown colour on the outside and very soft on the inside.
4. Squeeze half a lemon’s worth of juice over all the cooked sprouts.
5. With 1tbsp of hommus, do the fancy chef thing with the back of a spoon to create a thick smear of hommus on each plate.
6. Place the sprouts on top of the hommus, drizzle with a small amount of maple syrup to offset the richness of the sprouts.
7. Finish with a sprinkle of Dukah.

For a more substantial meal, service with your choice of carbs + some greens. I often use quinoa and rocket.

Savour.

Ingredients

• About 400g fresh green beans - topped, tailed and halved
• 1/3 of a cup black lentils (any lentil which remains firm when cooked can be subbed, e.g. brown lentils)
• 1 can of good quality diced tomatoes
• 2 tbsp tomato paste (1 can)
• 4 large cloves of garlic
• One large onion, thinly sliced
• Dried chilli flakes
• Olive Oil
• 1 tsp Harissa paste (optional)
• Unsweetened coconut yoghurt (optional, to garnish)

Instructions

1. Add olive oil, sliced onion and a pinch of salt to the pan (this sweats the onions and prevents them burning). Saute on medium-low heat for about 5 mins, stirring occasionally.
2. While the onion is cooking, chop the garlic cloves.
3. Add the garlic, a pinch of chilli flakes, and harissa (if using) to the pan and saute for another minute until fragrant.
4. Add the tomato paste and stir to combine. Saute for another minute stirring frequently. Sauteing the tomate paste removes the excess sweetness.
5. Add the chopped green beans and stir to combine. Saute for 5 mins to soften beans.
6. Add the diced tomatoes, lentils and 1 cup of water. Combine
7. Bring to a simmer and let cook for about 30 minutes. You may need to add some additional water as the lentils cook. When cooked the green beans should be very soft, but not mushy.

Serve with the carbs of your choice and a dollop of the coconut yoghurt.

Ingredients

• 1 large brown onion, diced
• 2 large garlic cloves, diced
• 1 medium carrot, diced
• 1 can diced tomatoes (avoid using crushed tomatoes - these typically have added tomato juice)
• 2 tbsp tomato paste (1 sachets worth here in Aus)
• 1 cheese rind (just the butt!); preferably hard sharp cheese like parmesean / grand padano etc.
• pinch chilli flakes
• olive oil
• 1/3 cup black lentils; use 1/2 a cup for a ‘meatier’ pasta sauce.

Instructions

1. Saute the carrot and onion + a pinch of salt in olive oil on medium heat until softened, about 5 minutes.
2. Add the garlic and chilli flakes, and cook for an additional minute, stirring frequently.
3. Add the tomato paste and cook for about a minute, stirring frequently.
4. Add the canned tomatoes, lentils, cheese rind and 1 cup of water + a good pinch salt.
5. Cook until lentils reach desired texture, approximately 20-30 minutes. You may need to add additional water to the pan to prevent sticking as the lentils absorb the water during cooking.

Serve hot and enjoy :)

Ingredients

For the Miso Butter Broccoli:

• 1 large head of broccoli, cut into bite-sized florets
• 1 tbsp butter, softened
• 2 tsp white miso paste
• 1/4 lime or lemon
• Olive Oil

For the Sweet Corn Salad:

• 1/2 wombok / nappa cabbage
• 1 large corn cob
• Dressing of choice (Kewpie sesame dressing slaps)

Instructions

To prepare the sweet corn salad:

1. Remove the husk of the corn cob if present. Place the whole cob in a pot of lightly salted boiling water and boil for 3-5 minutes or until the corn is bright yellow and tender.
2. Shred the wombok to the best of your ability.
3. Allow corn to cool slightly then remove corn kernels from cob (a little tricky, google a video on how to do so safely).
4. Combine corn and shred cabbage; toss to combine.

To prepare the miso butter broccoli:

1. Preheat oven to 220c. If using a fan-forced oven or air fryer preheat to 200c.
2. Place broccoli florets on oven dish / in air fryer basket. Drizzle with olive oil (a small glug’s worth) and add a pinch of salt. Toss to combine.
3. Roast for approximately 15 minutes or until the tips of broccoli is golden brown.
4. Meanwhile, combine butter and miso paste in a small bowl and mash with a fork to combine. The texture does not need to be uniform as it should melt when combined with the warm broccoli.
5. Once broccoli is roasted, add the miso butter to the broccoli and toss to combine. Finish by adding juice of the lime or lemon. Adjust salt and citrus to taste.

Serve hot and enjoy :)