They might not be everyone's favourite vegetable, but the way Callum Hann cooks Brussels sprouts has even the fussiest eaters asking for seconds.

Recipe Callum Hann | Photographs Brendan Homan | Styling Natalie Homan

Roasted Brussels sprouts with whipped feta and spiced chickpeas

400g tin chickpeas, drained and rinsed
1 tbsp smoked paprika
Pinch of salt
3 cups Brussels sprouts, halved
1 tbsp cumin seeds
2 tbsp olive oil
1 lemon, halved
125g creamy feta
¼ cup Greek yoghurt

Preheat oven to 220C. Line a baking tray with baking paper. Toss chickpeas, paprika and salt in a small bowl until evenly coated. Transfer to the baking tray. Bake for 30-35 minutes or until golden, dry and crunchy.
Toss Brussels sprouts, cumin seeds and olive oil in a large bowl. Transfer to a second lined baking tray and nestle in lemon halves. Add to the oven for the last 20 minutes of cooking, and roast until tender and lightly golden.
Meanwhile, combine feta and yoghurt in a small food processor. Blitz until smooth.
Arrange Brussels sprouts and whipped feta on a serving platter, before sprinkling over spiced chickpeas.

 

This recipe first appeared in the April 2019 issue of SALIFE.