Grilled Brussels sprout salad with creamy dressing

This grilled Brussels sprout salad is a vibrant idea for your Christmas table. With the goodness of sprouts and pancetta, as well as a creamy yoghurt dressing, it will taste just as good as it looks.

  • 45 mins preparation
  • Serves 6
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  • 1/4 cup currants
  • 2 teaspoon raspberry vinegar
  • 1 red onion, peeled, cut into 8 wedges
  • 100 gram thinly sliced pancetta
  • 500 gram brussels sprouts, trimmed, halved
  • 2 tablespoon olive oil
  • 1/4 cup micro mint leaves
Creamy dressing
  • 1/4 cup pouring cream
  • 1/4 cup greek-style yoghurt
  • 1 small garlic clove, crushed
  • 1 teaspoon honey


  • 1
    Cook currants and vinegar in a small saucepan over medium heat for 3 minutes or until all vinegar is absorbed.
  • 2
    For the creamy dressing, whisk all the ingredients in a medium bowl until combined. Season to taste.
  • 3
    Cook onion wedges on a large, heated chargrill plate (or barbecue) over medium heat for 6 minutes each side or until softened. Transfer to a plate.
  • 4
    Cook pancetta on same chargrill plate for 3 minutes each side or until crisp. Drain on a paper towel. Place sprouts and oil in a large bowl, tossing until well coated. Season. Cook sprouts, cut-side down first, on grill plate for 3 minutes each side or until charred.
  • 5
    Place sprouts, onion, coarsely crumbled pancetta, currants and mint on a serving platter. Drizzle with dressing. Serve warm.