Charred spiced sweet potato and brussels sprouts with labne, lemons and crunchy bits

Roasted sweet potato and brussels sprouts.
Roasted sweet potato and brussels sprouts. Photo: Katrina Meynink
Dietary
Vegetarian

This is layers of goodness that works as a phenomenal side to the plethora of Christmas eats or as a standalone celebratory meal.

Ingredients

3 medium sweet potatoes

2 tbsp olive oil

generous pinch salt flakes

Sprouts

350g brussels sprouts

1 lemon, halved

2 tbsp olive oil

200g labne

½ tbsp fennel seeds

2 tbsp olive oil

1 tbsp pomegranate molasses

Crunchy bits

3 tbsp butter

1 heaped tbsp cumin seeds, roughly crushed

1 heaped tbsp coriander seeds, roughly crushed

¾ cup pistachio kernels, roughly chopped

1 tbsp Aleppo pepper (or chilli flakes)

2 tbsp sesame seeds

2-3 coriander sprigs to serve

Method

1. Preheat oven to 190C fan-forced (210C conventional). Halve the sweet potatoes lengthways. Drizzle the olive oil over the base of a baking dish. Place the sweet potatoes flesh-side-down. Sprinkle with salt and roast for 35-40 minutes. You want the potatoes to feel soft to the touch and have a beautifully charred flesh.

2. To another baking tray, add the brussels sprouts, lemon halves and olive oil. For the last 20-25 minutes of cooking the sweet potatoes, add the second tray to the oven and cook until lemon flesh is lightly charred, and the sprouts are crisping on the outer edges but still retaining some vibrant green colour.

3. Place chunks of labne on a large serving platter. Sprinkle over the fennel seeds and drizzle over the olive oil and the pomegranate molasses.

4. Once the potatoes are cool enough to handle, coarsely tear into large chunks and place over the labne. Top with the brussels sprouts and add the lemon to the side.

5. Place a frying pan over medium heat. Add the butter, and once foaming, add the cumin, coriander, Aleppo pepper, pistachios and sesame seeds. Cook for 1-2 minutes or until the spices are releasing that lovely aromatic smell.

6. Scoop mixture over the top of the salad, scatter with few coriander fronds and serve.