Brussel Sprout Slaw with Green Goddess Tahini Yoghurt

Ingredients

600g Brussels sprouts
3 apples, sliced into matchsticks
1 cup flat leaf parsley, roughly chopped
3 spring onions, finely sliced
½ cup slivered almonds, toasted
½ cup dried cranberries
1 tablespoons Red Island olive oil
Sea salt and pepper to season

Green Goddess Yoghurt:
1 cup Jalna yoghurt
1 clove garlic, peeled
2 tablespoons tahini paste
2 tablespoons lemon juice
1 avocado, peeled
1 cup basil leaves
½ cup dill, chopped
1 tablespoon maple syrup

Method

Green Goddess Yoghurt:
To make the green goddess yoghurt, place all the ingredients into a food processor, season and blitz until smooth. Set aside.

Using a mandolin, or a sharp knife, finely slice the Brussels sprouts crossways discarding the base.

Place into a large bowl along with the apple, parsley, spring onion and cranberries. Season with a small pinch of sea salt and drizzle with extra virgin olive oil.

Spread the green goddess dressing onto the base of a serving platter and top with the slaw. Garnish with cracked black pepper and extra parsley leaves.

Recipe by Courtney Roulston