Winter Green Stir Fry with Spicey Tahini Cream Dressing

The Balanced Kitchen
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


Winter salad

  • 500 g Brussels sprouts outer edges removed, washed, halved
  • 2 large red onions skin removed, quartered
  • 2 sticks celery washed, roughly chopped
  • 2 large cloves garlic minced
  • 2 cups frozen peas
  • 1 tbsp rapeseed oil for frying
  • pinch salt & pepper to season
  • 1 handful hazelnuts


  • 3 tbsp tahini
  • 1/2 tsp ground cumin
  • 1/2 juice lemon
  • 1 tbsp extra virgin olive oil
  • 1 tbsp dried chili flakes optional on amount to preferred spice heat



  • Place all the dressing ingredients in a jug and mix thoroughly.
  • Place in a glass jar or suitable container with a lid and keep in the fridge until you are ready to use.

Winter salad

  • Place the onion, garlic, Brussels sprouts, celery and oil in a frying pan and turn the heat to medium.
  • Cook for 10 minutes while tossing continuously using a utensil to ensure they do not burn and are evenly cooked.
  • After 10 minutes, add the frozen peas and stir through.
  • Allow to cook for a further 2 minutes.
  • Serve warm with a generous drizzle of the dressing, a sprinkling of hazelnuts and season to your taste.


You can eat this cold too so save some for lunch tomorrow!
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