• 50 g blanched almonds
  • 500 g Brussels sprouts, trimmed
  • 150 g diced cooking chorizo
  • 1 clove garlic, finely chopped
  • 1 tbsp finely chopped parsley
  • 1 squeeze of lemon juice
  • 2 tsp chilli oil (optional), or more to taste


  1. 1

    Preheat the oven to 180C, 160C fan, gas 4. Tip the almonds into a shallow tin and toast them in the oven for about 8 minutes or until golden; cool.

  2. 2

    Cook the sprouts in boiling salted water for 6 minutes or until just tender, drain in a colander and cool the Brussels sprouts in cold running water. Slice the almonds and the sprouts.

  3. 3

    Fry the chorizo in its own fat for 3-4 minutes in a deep-sided frying pan till crisp. Add the garlic and fry for a further minute or so. Next, add the sliced sprouts and toss with the other ingredients over a highish heat.

  4. 4

    Mix in the almonds, parsley, and add a squeeze of lemon juice and seasoning to taste. Drizzle with chilli oil to serve.


    Get ahead: you can toast the almonds and cook, cool and slice the sprouts an hour or so ahead

Nutritional Details

Each serving provides
  • Energy 1189kj 284kcal 14%
  • Fat 21.7g 31%
  • Saturates 5.2g 26%
  • Sugars 5.2g 6%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 624kj/149kcal

Each serving provides

3.6g carbohydrate 2.5g fibre 7.2g protein

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