Slightly charred Brussels sprouts with a dab of chilli honey make for a remarkable vegetarian dish. The roast flavour pairs incredibly well with the sweet spiciness of its dressing, especially when served atop a plate of cheese.
- ¼ cup (90 g) honey
- 1 long red chilli, sliced thinly
- 600 g Brussels sprouts, trimmed, halved extra virgin olive oil, for shallow frying
- 1¼ cups (300 g) firm ricotta
- ¼ cup (30 g) coarsely grated smoked buffalo milk cheese
Place honey and chilli in a small saucepan over medium heat; bring to a gentle simmer. Remove from heat; set aside to infuse.
Meanwhile, cook Brussels sprouts in a large saucepan of boiling salted water for 1 min. Drain; pat dry with paper towel.
Place enough oil in a large, deep frying pan to come a quarter way up the side; place over medium heat. Cook sprouts in hot oil, in three batches, turning occasionally, for 3 mins or until golden and crisp. Drain on paper towel. Cool slightly.
Place cheeses in a food processor; process until smooth. Season to taste with salt.
Spread cheese mixture on a serving platter; top with sprouts and drizzle with chilli honey. Season with salt.
TIP You can use smoked cheddar instead of smoked buffalo milk cheese, if you like.