Potted Brussel Sprout Spread

A vibrant pate bursting with flavor and packed with good stuff .
Potted Brussel Sprout Spread



  • 7 tablespoons olive oil 
  • 2 cloves garlic, grated  
  • 1/4 cup sliced shallots 
  • 1 long red chilli, sliced 
  • 1/2 cup chopped kale 
  • 1 cup baby spinach 
  • 1/3 cup brazil nuts 
  • zest and juice of 1 lemon 
  • 12 medium sized Brussel sprouts, lightly steamed 
  • 1 teaspoon salt 
  • 4 tablespoons nutritional yeast 
  • 3 teaspoons white miso  



Place 3 tablespoons of the oil in a pan and fry off the garlic, shallots and chilli. Add the kale and spinach, cook until just wilted then remove from the heat. 

In a food processor, place the brazil nuts, remaining oil and lemon juice. Process to a paste. Add in all the remaining ingredients and process to a coarse paste. Serve with Sesame Seed Crispbread (page 108)