Crispy Brussels Sprouts with Coconut Yoghurt, Tahini and Dukkah

Ingredients

2 cups of brussels sprouts (cut into quarters)
2 tbs of coconut oil or olive oil
2 tbs of our Natural Coconut Yoghurt
Juice of half a lemon
1 tbs of tahini
1/2 a clove of garlic (crushed)
3 tbs of Dukkah
Pinch of salt and pepper

Instructions

Cook the brussels in a large pan with the oil over a medium-high heat for about 10 minutes or so until crispy on the outside but cooked through.

To make the sauce add the coconut yoghurt and lemon juice into a small bowl and mix well, then add the tahini and garlic and mix until it is smooth and creamy. Depending on the brand of tahini you use, you might want to add a little water or olive oil to get it to the desired consistency.

Add the cooked brussels to a bowl or large plate and dollop over the tahini, yoghurt sauce and sprinkle over the dukkah and salt and pepper.