AT A GLANCE
Brussels sprouts come up trumps when cooked on the grill, although it must be said they're a little fiddly to handle. The pay-off comes with deep flavour and a contrast of textures - we've kept the outer leaves raw, while the charred hearts become tender and caramelised. This makes a perfect accompaniment to roast pork, or you could crisp up a couple of slices of speck on the grill and crumble them over the lot for a more substantial meal.
|01||For toasted pepita dressing, heat oils in a saucepan over medium-high heat, add pepitas and cook, stirring occasionally, until just starting to change colour (1-2 minutes). Remove from heat, stir in garlic and lemon rind, cool slightly, then stir in lemon juice and vinegar to taste. Season to taste and set aside.|
|02||Heat a char-grill pan or barbecue to high heat. Combine Brussels sprouts hearts and oil in a bowl, season to taste and toss to coat evenly. Grill in batches, turning occasionally, until tender and lightly caramelised (10-15 minutes). Transfer to a bowl, add outer leaves and toss to combine. Add apple, radish, shallot and parsley, drizzle with toasted pepita dressing to taste, toss to coat and serve warm or at room temperature.|
RICH PINOT GRIS. , suggested by MAX ALLEN