Turkish Warm Brussels Sprout & Bulgur Salad with Tahini & Walnuts

Preheat the oven to 200 °C top/bottom heat. Trim the Brussels sprouts, remove any wilted outer leaves, and cut the sprouts in half. In a bowl, toss thoroughly with 2 tbsp olive oil, 0.5 tsp cumin, some salt, and pepper. Spread on a baking sheet lined with baking paper and roast for about 20–25 minutes until golden brown and lightly caramelized.

Meanwhile, place the bulgur in a heatproof bowl, pour 400 ml of boiling, lightly salted water over it, cover, and let swell for about 15 minutes until the liquid is completely absorbed. Then fluff with a fork.

For the velvety dressing, mix the tahini with the juice of half a lemon, 1 tbsp olive oil, the remaining 0.5 tsp cumin, and a pinch of salt and chili flakes. Stir in 2–3 tbsp lukewarm water as needed until a wonderfully creamy sauce forms.