Side

Brussels sprouts, pomegranate and feta salad

Name: Brussels sprouts, pomegranate and feta salad recipe
Yield: 8
Ingredients: 100g feta; 40.00 ml milk; 1kg brussels sprouts, trimmed, halved; 30.00 ml extra virgin olive oil, plus extra to drizzle; 100ml pomegranate molasses; 82.50 ml coarsely chopped flat-leaf parsley; 62.50 ml mint leaves; 60g pistachio; 1/2 pomegranate, seeds removed and reserved

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P115 Brussels sprouts, pomegranate and feta salad

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by Michael Rantissi

MICHAEL RANTISSI, CHEF

Dec 15, 2022

This Middle Eastern side is a party of flavour, texture, and heart.

1/2 cup (100g) Danish feta
2 tbs milk
1kg brussels sprouts, trimmed, halved
1 1/2 tbs extra virgin olive oil, plus extra to drizzle
100ml pomegranate molasses
1/3 cup coarsely chopped flat-leaf parsley
1/4 cup mint leaves
1/3 cup (60g) shelled pistachios, coarsely chopped
1/2 pomegranate, seeds removed and reserved

Method

1.

Place feta and milk in a food processor and whiz until smooth. Transfer to a small bowl and chill until ready to use.
2.

Bring a large saucepan of water to the boil with a pinch of salt. Blanch the brussels sprouts for 30 seconds. Drain and refresh in iced water. Drain well.
3.

Heat oil in a large frypan over medium-high heat. Add brussels sprouts and cook for 5-6 minutes, turning as little as possible, to get a chargrilled effect. Add molasses and cook, stirring occasionally, for 3-5 minutes until sprouts are caramelised.
4.

Transfer sprouts to a serving dish. Add herbs and season with salt flakes. Toss to combine. Scatter over pistachios and pomegranate seeds, and add dollops of feta mixture. Serve drizzled with extra oil.