PREP TIME: 15 Min. COOK TIME: 10 Min. SERVINGS: 2
Zoodles and brussel sprouts are transformed with some spicy za’atar walnuts and kimchi.
INGREDIENTS AP Kimchi
1 Courgette spiralised Dozen Brussel sprouts Olive oil Maple syrup Handful Walnuts Balsamic Vinegar Handful Fresh Coriander (optional) For Za'atar:
grind dry thyme, sumac, dill or oregano and mix with zest of half an orange
DIRECTIONS 1. Preheat oven to 200 C. 2. Wash and cut brussel sprouts in half. 3. Mix walnuts, 1 dsp maple syrup and 1 tsp olive oil in a small bowl and toss over the Za'atar. Mix well to coat walnuts, and toss onto a baking sheet-covered pan and bake for 6-8 mins until caramelized. Cool, chop, and set aside. 4. In a frying pan add a 1 tsp olive oil and stir-fry brussel sprouts until browning. 2. Toss spiralised zucchini with kimchi and add brussel sprouts. 3. Combine 1 tbsp olive oil, 1 dsp balsamic vinegar, and 1 tbsp maple syrup honey and pour over vegetables and kimchi, mixing to coat.
4. Divide zoodle mix between bowls and garnish with walnuts. Sprinkle with chopped fresh coriander to serve.