Asian-Inspired Zucchini Noodles

1. Preheat the oven to 200 °C.

2. Place the tomatoes and garlic in a roasting dish.

3. Drizzle with the soya sauce and sesame oil and add the chopped chilli.

4. Roast for 30 minutes and set aside.

5. Heat the sesame oil in a small pan and flash-fry the Brussels sprouts until crispy; drain and set aside.

6. Heat a splash of olive oil in a pan and stir-fry the zucchini noodles for no longer than 3 minutes.

7. Spoon the noodles into a serving dish, top with the roasted tomatoes and drizzle with some of the roasting liquid.

8. Top with the fried Brussels sprouts and extra chopped chilli for more heat and serve.

Tips:

- Use a paring knife to cut the bottom off each stem.

- Pluck any discoloured Brussels sprout leaves.

- Enjoy small Brussels sprouts whole.

- Halve, quarter or dice larger Brussels sprouts.

- If you plan to cut your Brussels sprouts, cut down the length of their core to keep the leaves intact.

Benefits:

Brussel sprouts are:

• High in fibre

• Rich in vitamin C

• Rich in vitamin K (vital for bone growth)

How To Store It:

In the fridge:

• In a sealable bag.

• Only fresh, unwashed and untrimmed Brussels sprouts.

• Starts to lose its sweet flavour after 3–4 days.

In the freezer:

If Brussels sprouts are already washed or cut. First blanch, then freeze.

Here’s how:

1. Boil for 5 minutes.

2. Place in ice water until completely cold.

3. Freeze on a baking sheet until dry.

4. Pack in an airtight container or bag and freeze again.