5 min
20 min
4 tapas bowls
Fingerfood or Side Dish
"Tasted like mini margheritas"
Introduction
When evening light softens, these have become one of my favorite healthy cheat meals. I toss halved Brussels in OLEA432, air-fry until their leaves crackle, then bathe them in a creamy Samurai‑yogurt glaze, sweetened by a thread of raw honey. Crumbles of feta and gorgonzola melt into crevices, their lactic tang balanced by a final dusting of GoldySalt’s smoked‑turmeric mineral salt. Optional pancetta adds a smoky crunch for moments when tradition calls.
Ingredients
500 g Brussels sprouts, trimmed and halved.
1 ½ Tbsp OLEA432 extra-virgin olive oil.
2 tsp FENNUM-5 smoked-turmeric sea-salt blend (plus pinch to finish)
-
Samurai glaze
2 Tbsp Devos Lemmens Samurai sauce store.belgianshop.com
2 Tbsp plain Greek yogurt (3.5 % fat)
1 tsp FLORALE No1 Organic Raw Honey
30 g feta, crumbled
30 g gorgonzola, crumbled
Optional 50 g pancetta, baked and crumbled
Directions
Heat
Pre-heat air-fryer to 190 °C / 375 °F
Season sprouts
Toss Brussels sprouts with OLEA432 and 1 ½ tsp GoldySalt until every surface is coated.
First fry
Arrange in the basket cut-side down. Air-fry 8 min; shake to redistribute; cook 6–8 min more until edges char and cores turn tender-crisp
Mix glaze
While sprouts cook, whisk Samurai sauce, yogurt, and honey until smooth and pink-orang
Glaze & Drizzle
Transfer hot brussel sprouts to a bowl, spoon over glaze, toss quickly,
Finish & Serve
Add feta, gorgonzola, and optional pancetta. Slide into a shallow dish, dust with the remaining pinch of GoldySalt, and enjoy piping hot.
