How you present food definitely has a bearing on how it tastes! Don’t you think?
I wouldn’t pass food up just because it looks a bit funky, especially if I’ve made it myself. I have at least two garbage bowl meals a week that look far from pretty! (a.k.a all the lingering leftovers and odd ends of vegetables in the fridge!)
Brussels are one of the vegetables that people either have a strong affinity to or else they downright detest them. As a child I was definitely part of the latter group, possibly the founder/leader, but I put that down to them being boiled to near death, dull green in colour and mushy…that lacked any potential appeal.
Roasted or grilled they take on a new sense of being. I’m sure when the switch from distaste to food love took place but I can’t get enough of them these days.
This simple supper gives them a chance to shine! Serve on a bed of spicy creamy wholesome and incredibly satisfying pumpkin harissa hummus, little pomegranate arils to make the picture pretty as well as providing little pops of slightly tart sweetness…
A delicious combination of flavours and textures. It truly won me over. Stick a marinated flavour packed well cooked in the ideal rather than lengthy sense, veggie on a skewer, and you might even get a kid to eat it. You may even persuade the non Brussel eater to give the little green gems a whirl.
What’s your favourite alternative way to cook vegetables? Which one did you detest as a child that you love now?
Brussel Skewers with Pumpkin Harissa Hummus
by
Prep Time: 1 hour
Cook Time: 10 minutes
Keywords: boil grill entree gluten-free grain free vegan vegetarian brussels harrissa hummus
Ingredients (Serves 2)
Brussels
- 225g (1/2 pound) Brussels
- 1 tbsp tamari
- 2 tsp maple syrup
- 1/2 tsp cayenne pepper
- Pinch of sea salt
Hummus
- 1 can of chickpeas
- 1/2 cup (100g) pumpkin puree
- 2 tbsp harissa paste
- 2 tbsp tahini
- 1 clove of roasted garlic
- 2 tbsp lemon juice
- 2-3 tbsp water
- Sea salt and black pepper to taste
To Serve
- Pomegranate arils and coriander to garnish
Instructions
Preheat grill or half your griddle pan at the ready!
Place Brussels in a pot of boiling water over a medium heat and cook for 4 minutes. Remove, rinse under cold water and place in a bowl. Whisk together all other ingredients and pour over the Brussels.
Leave them to marinade for 1 hour.
Meanwhile blend together all hummus ingredients and set to one side at room temperature to serve.
Place marinated Brussels on skewers (presoaked if wooden), slicing any really large ones in half.
Cook under the grill or on a griddle pan until they char; turn them around a few times.
Serve on top of a bed of the hummus, sprinkled with pomegranate arils and roughly chopped coriander.
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