Brussels sprouts with pickled raisins

Ingredients for 2 portions:

• 30g golden raisins
• distilled vinegar (or the cheapest one you’ve got)
• olive oil
• 500g brussels sprouts
• 20g capers

• 20g red onion
• 20g parsley
• 1 lemon
• 20g balsamic vinegar
• 15g olive oil

Methods:

• To pickle the raisins, place them in a small saucepan, cover with vinegar, and bring to a simmer. Take off the heat and let them plump up.
• Defrost the Brussels sprouts in the microwave, if frozen.
• Cut brussels sprouts into halves.
• Cover the bottom of a large cold pan with a thin layer of olive oil. Arrange brussels sprout halves on the pan in a single layer, cut side down.
• Fry on high heat until they brown. Add capers into the pan about half-way through the frying process. Then turn off the heat and cover them with a lid to tenderise them with steam.
• While they are cooking, dice the onion and finely chop the parsley. Zest the lemon.
• To make the dressing, combine Balsamic vinegar, olive oil (15g), lemon juice (30g) and zest, onions and parsley.
• Once the brussels sprouts are ready, place them and the capers into a large bowl and mix them with the dressing and the pickled raisins.

Inspired by: Brian Lagerstrom