600g brussels sprouts, stems trimmed and quartered
2 tbsp extra virgin olive oil
1 tsp sea salt flakes
3 tbsp pecans
1/2 red onion, very finely diced
3 tbsp hulled tahini
4 tablespoons fresh lemon juice
2 tablespoon apple cider vinegar
3 cloves of garlic, minced
1.5 tablespoon maple syrup
Salt and pepper to taste
1/4 cup water
Preheat your oven to 180 degrees celsius.
Place the quartered brussels sprouts onto a baking tray and drizzle with extra virgin olive oil and salt and pepper. Using your hands make sure all the brussels are coated with the oil and salt/pepper. Put in the oven and roast for 30-40 minutes, or until slightly golden and crispy.
While the brussels are roasting, add the pumpkin seeds to a frying pan and lightly toast. Make sure to keep an eye on them as they will turn very quickly.
To make the dressing, add all the ingredients to a blender and blitz until smooth.
Remove the brussels sprouts from the oven place into a large salad bowl. Add the red onion and mix through. Drizzle with the tahini dressing and then top with the toasted pumpkin seeds.