2–3 tablespoons olive oil
2 shallots, finely sliced
2 garlic cloves, finely sliced
200g Brussels sprouts, finely sliced
1 heaped teaspoon ground cumin
1 heaped teaspoon smoked paprika
30g fresh flat-leaf parsley, roughly chopped
1 tablespoon sesame seeds, toasted
salt and freshly ground black pepper
•Heat 2 tablespoons of the oil in a medium-sized, non-stick, heavy-based frying pan. Add the shallots, season and gently sweat for a few minutes. Add the garlic and cook gently for 1–2 minutes, ensuring it doesn’t brown.
• Add the sprouts to the pan and cook for several minutes, adding a little more oil if necessary. Sprinkle over the cumin and smoked paprika. Mix thoroughly and cook for 5 minutes or until the sprouts are just tender.
• Add the parsley to the pan, season and stir. Sprinkle over the sesame seeds just before serving.