Brussels Sprout and Freekeh Salad with Bean Fritters
Ingredients
Salad
- 2 cups shredded Brussels sprouts
- 2 cups cooked freekeh
- 1 tablespoon olive oil
- Salt and black pepper
- 1/4 cup raw peanut pieces
- 1 cup roughly chopped fresh coriander
- Lime wedges for serving
Fritters
- 400g can of cannellini beans
- 140g defrosted frozen sweetcorn
- 1/2 cup breadcrumbs
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1/2 teaspoon chilli flakes
- 1/2 cup chopped coriander
- 1 tablespoon Clearspring Africa Umami paste with ginger
- 1 large egg
- Zest of two limes
- Salt
Dressing
- 1 tablespoon tamari
- 1 teaspoon sriracha sauce
- 2 tablespoons toasted sesame oil
- 3 tablespoons coconut milk
- 1 teaspoon maple syrup
- 1/4 teaspoon brown rice miso
- 2 tablespoons peanut butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chilli flakes
Preparation
Prepare the satay dressing by placing all dressing ingredients in a jar and shaking to combine. Add a bit of water if a thinner consistency is preferred.
For the fritters, place the cannellini beans, defrosted sweetcorn, and breadcrumbs in a food processor and pulse to combine. Add cumin, coriander, paprika, chilli flakes, chopped coriander, Clearspring Africa Umami paste with ginger, egg, zest of two limes, and salt, then pulse again until the mixture comes together. Heat 3 tablespoons of avocado oil in a frying pan over medium-high heat. Once hot, drop heaped tablespoons of the batter into the pan, flatten slightly, and fry for about 2 minutes per side. Drain on a kitchen-towel lined plate.
Preheat the oven to 200°C. Drizzle the shredded Brussels sprouts with olive oil and season with salt and black pepper. Place on a lined baking tray and bake for 20 minutes until the edges start to brown. Remove and set aside to cool in a large bowl. Place the raw peanut pieces on the baking tray and roast until golden.
In a large bowl, mix the cooked freekeh, roasted Brussels sprouts, and roughly chopped fresh coriander together. Drizzle with the satay dressing and toss to combine. Top with the corn and bean fritters and roasted peanuts. Add more dressing if desired and serve with lime wedges.