Beautiful to see, a party to eat. This lukewarm salad with crispy roasted Brussels sprouts, pomegranate seeds, pistachio and Parmesan cheese is a fantastic dish! Delicious for lunch, but also festive enough to serve as a starter or side dish on the Christmas table.
The health of our Brussels sprouts
Where modern agriculture has made a lot of tinkering, it is bio (dynamic) agriculture that still honors the original variety. Fortunately, because there are few things healthier than organic sprouts. A home-grown superfood, with which you can maintain your resistance in a tasty way!
200 grams Brussels sprouts
1 tablespoon of Olive oil
3 handfuls of lamb's lettuce
2 tablespoons of roasted, salted pistachio
Parmesan cheese (amount to taste)
Pepper and salt
Olive oil with lemon
The Kitchen Helpers
The method of preparation
1. Preheat the oven to 200 degrees. Clean and halve the sprouts and add to a mixing bowl. Pour the olive oil into the bowl and toss until all the sprouts are coated with oil. Divide the sprouts over a baking tray and bake in the oven for 25-30 minutes.
2. In the meantime, prepare the rest of the dish. Remove the seeds from the pomegranate, finely chop the pistachios and grate the Parmesan cheese.
Divide the lamb's lettuce between two plates and scoop the roasted Brussels sprouts on top. Then add the pomegranate seeds and pistachio and season the salad withParmesan cheese, salt and pepper and lemon oil.