Jazzy Ginger & Chilli Sprouts

Serves 2.

INGREDIENTS:

• 400g sprouts, halved
• 2 chillies, deseeded and sliced
• 1 knob ginger, sliced horizontally and then vertically into strips
• 2 cloves of garlic, peeled and sliced horizontally
• 1 tbsp sesame seeds
• Handful of almonds, chopped roughly

Tamari dressing:

Makes 1 large pot (about 3-4 portions)

• 3 tbsp sesame oil
• 6 tbsp tamari
• 6 tbsp water
• 3 tbsp rice vinegar
• 3 tbsp tahini
• 150g sultanas
• Juice of 2 limes
• Pinch cracked black pepper

Method:

1. Boil a pan of water and blanch the sprouts for 4-5 minutes. Drain.
2. Drizzle some oil into a wok or pan and sauté the garlic, chilli and ginger until slightly softened. Add the sprouts and sauté for another 5 minutes, until they start to crisp up and look a little golden.
3. Meanwhile, make your tamari dressing by blitzing all the ingredients in a blender until smooth.
4. Transfer the sprout, chilli, garlic, ginger mix to a serving plate and drizzle over your tamari dressing. Finish with a sprinkling of sesame seeds and chopped almonds.