Smashed Brussels sprouts with pomegranate tahini dressing

Ingredients

Serves 6

1kg of brussels sprouts
Extra virgin olive oil
Salt and peper to taste

For the dressing:

3 tbsp of tahini
2 tbsp of lemon juice
1 tbsp of pomegranate molasses 
1 garlic clove, grated
Salt and pepper to taste
3 tbsp of water

Toppings:
1 handful of pine nuts
1 small handful of fresh mint leaves, chopped
1 small handful of fresh parsley leaves, chopped 
2 tbsp of pomegranate seeds

Instructions

1) Heat water to boil in a pot with salt. Trim the roots of the brussels sprouts, and boil them for about 12 to 15 minutes until soft. Drain the brussels sprouts and place them on a tea towel to dry. Dry them well, then take a water glass and press down firmly on the sprouts (the tea towel will absorb the liquid). 

2) While the sprouts are roasting, make the dressing by combining all of the ingredients in a bowl. Remove the sprouts from the oven after 15mins, and flip them over. Roast for another 15mins. While the sprouts are roasting the second time, toast the pine nuts in a pan over medium heat, until golden brown. 

3) Remove the sprouts from the oven, place them on a serving dish. Drizzle the dressing and sprinkle the herbs, pomegranates and pine nuts on top.