INGREDIENTS
500 gs
brussels sprouts
1 tsp
cumin seeds
2 tsp
coriander seeds
2 smalls
onions
1
bulb of fennel
1 serving
olive oil
1 tsp
sesame seeds
25 gs
hazelnuts
200 gs
greek yoghurt
1 tsp
tahini
1 small clove
garlic
1
lemon
1 pinch
sumac
20 gs
a bunch of coriander