3 large garlic cloves, chopped then crushed with a large pinch of salt
handful of sprout tops
500g mixed sprouts
thinly peeled skin from 2 oranges, finely chopped
25g flat-leaf parsley, leaves removed and finely chopped
3tbsp toasted pine nuts, roughly chopped
1tbsp toasted sesame seeds
1tbsp toasted sunflower seeds, roughly chopped
Method
To make the migas, blitz the ciabatta into rough crumbs in a food processor. Heat 4tbsp of olive oil in a large frying pan and fry the crumbs over a medium heat while stirring until evenly golden. Stir in the garlic for 30 seconds and tip onto a tray lined with kitchen paper.
Heat 1tbsp of olive oil and fry the sprout tops quickly for a minute or so on a high heat, so they don’t steam but catch in parts to brown and crisp a little.
Blanch the mixed sprouts for 2 minutes, drain well and pat dry. Preheat the oven to 220°C/400°F/ Gas 7. Heat the rest of the oil in a heat proof roasting tin and fry the sprouts until turning brown in parts and put in the oven to finish. Test for doneness as they still need to retain a little bite, then add the sprout tops and give a few minutes more. Put into a serving dish. Add the rest of the prepared ingredients to the fried migas, scatter them over the sprouts and tops when ready to serve up.
Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.
