Sprouts with chorizo and almonds
Finely sliced sprouts with chopped chorizo and toasted almonds
Ingredients
- 500 g Brussels sprouts halved and finely sliced
- 75 g Cooking Chorizo chopped
- 50 g Flaked almonds
- 2 cloves Garlic finely chopped
- 1 tbsp Toasted sesame oil
- 2 tbsp Rape seed oil
- Sea salt
- Freshly ground black pepper
Instructions
- Add 1 tbsp of the rapeseed oil to a frying or saute pan and add the chopped chorizo. Fry gently to release the oils until it starts to crisp up. Remove the chorizo with a slotted spoon and set aside.
- Add the flaked almonds to the flavoured oil and fry gently until they are coloured. Remove the almonds with a slotted spoon and set aside with the chorizo.
- Add the sliced sprouts to the flavoured oil and fry over a medium heat, stirring regularly, until they start to soften, about 5 mins. Sprinkle with a little salt and drizzle over some additional rapeseed oil during cooking as it gets absorbed.
- When the sprouts start to brown at the edges, drizzle over the toasted sesame oil continuing to stir regularly for a further 5 mins.
- Return the cooked almonds and chorizo to the pan and mix well.
- Season with salt and pepper to taste.
Nutrition
Calories: 147kcalCarbohydrates: 10gProtein: 5gFat: 11gSaturated Fat: 1gFiber: 4gSugar: 2g
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