Sticky onions, sprouts and chestnuts on toast

Servings: 2 slices

INGREDIENTS

olive oil

1 small onion finely sliced

1 tbsp brown sugar

1 tbsp balsamic vinegar

200 g Brussels sprouts trimmed & finely sliced

50 g cooked chestnuts roughly chopped

1 ball vegan burrata

2 slices crusty bread toasted

salt & freshly ground black pepper

to serve: chopped toasted hazelnuts, lemon wedges

METHOD

Heat a large frying pan over a low-medium heat and add a good glug of oil. Once hot, add the sliced onion and a good pinch of salt and cook gently for 20-25 minutes, stirring regularly, until the onion is soft and beginning to caramelise. Add the sugar and balsamic vinegar and continue to cook for a further 5 minutes, or until the onion is lovely and sticky. Remove from the pan and set aside.

Heat another good glug of oil in the same pan set over a medium-high heat. One hot, add the Brussels sprouts, chestnuts and a pinch of salt and fry, stirring frequently, for 6-8 minutes, until the sprouts are just beginning to char. Stir through the sticky onions, then taste and adjust the seasoning, if needed.

Whisk up the vegan burrata with a fork and spread generously between the toasts. Spoon the sprout mixture on top and finish with a sprinkling of toasted hazelnuts and a good crack of black pepper. Serve with a lemon wedge on the side to drizzle overtop.

Recipe credit: Georgie Eats