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Export 13 ingredients for grocery delivery
Step 1
Preheat the oven to 220°C.
Step 2
Mix the garlic, ground coriander, ground cumin and about 3 tbs of olive oil in a large bowl. Add the brussels sprouts and chickpeas, season with sea salt and black pepper and toss to coat.
Step 3
Spread the brussels sprout mixture out on a baking tray and bake for 30-35 minutes, tossing halfway through. If the mixture is dry, drizzle with a bit more oil. It is ready when the chickpeas are golden and the sprouts are tender.
Step 4
For the fennel salad, finely slice the fennel using a mandoline, food processor or sharp knife. Toss with most of the reserved fronds and chilli (if using), sesame seeds, lemon juice and olive oil. Season with sea salt.
Step 5
To serve, spread the yoghurt in a serving bowl or on a plate. Top with the roasted chickpeas and brussels sprouts, with the fennel salad alongside. Drizzle with oil, scatter over the mint leaves and the remaining fennel fronds, and season everything with a hit of salt and pepper.
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