Feta, artichoke and lemon salad with Brussels sprouts

Not sure about Brussels Sprouts? You will be after you’ve tried them roasted and mixed with marinaded feta with a Middle Eastern twist.

  • Serves

  • Prep

    15 mins
  • Cook

    10-15 mins




  1. Pre-heat the oven to 200°c / Gas Mark 6
  2. Chop the pickled chillies and add to the feta* along with the za’atar and olive oil
  3. Leave to marinade
  4. Slice the Brussels sprouts in half and place on baking tray with the whole lemon
  5. Sprinkle sumac on the sprouts then roast for 10-15 mins in the oven until just soft. Leave to cool
  6. Chop the artichokes, add the lemon zest and mix
  7. Combine the artichoke and lemon zest mix with the sprouts
  8. Squeeze the juice from the roasted lemon over the vegetables
  9. Add marinated feta and serve

Tom's top tip: * Make it even easier - skip steps 2 & 3 and use our new Feta with Za'atar and Chillies instead

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