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06 Mar, 2023

Jazzy Ginger & Chilli Sprouts

Not sure about brussel sprouts? Try them with these punchy, fresh flavours to really bring the flavour out. Finished with our creamy tahini dressing for some extra oumph.


Serves 2.


  • 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


  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.