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Roasted brussels sprouts salad with pomegranate, pancetta and feta

Name: Roasted brussels sprouts salad recipe
Yield: 4
Ingredients: 1kg brussels sprouts, trimmed, halved; 40.00 ml extra virgin olive oil; Vegetable oil, to shallow-fry; 2 large Lebanese breads, separated into single layers; 200g pancetta, trimmed, cut into 1/2 cm-thick slices; 1 bunch rocket, trimmed; 80g pepitas; Seeds of 1 pomegranate (see note); 500.00 ml flat-leaf parsley leaves (about 1 large bunch); 200g Danish feta, crumbled; 60ml olive oil; 20.00 ml pomegranate molasses; 20.00 ml lemon juice

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Roasted brussels sprouts salad with pomegranate, pancetta and feta

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by Paul Farag

CHEF

Oct 30, 2023

“This hearty salad is one of my favourite ways to eat brussels sprouts. A tip for frying the Lebanese bread – I separate the layers. It makes for a more even fry. If you want a healthier option, use toasted leftover sourdough.” – Paul Farag

1kg brussels sprouts, trimmed, halved
2 tbs extra virgin olive oil
Vegetable oil, to shallow-fry
2 large Lebanese breads, separated into single layers
200g pancetta, trimmed, cut into 1/2 cm-thick slices
1 bunch rocket, trimmed
1/2 cup (80g) pepitas, toasted
Seeds of 1 pomegranate (see note)
2 cups flat-leaf parsley leaves (about 1 large bunch)
200g Danish feta, crumbled

Dressing

1/4 cup (60ml) extra virgin olive oil
1 tbs pomegranate molasses
1 tbs lemon juice

Method

1.

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
2.

Toss brussels sprouts in a large bowl with olive oil and season with salt flakes and freshly ground black pepper. Transfer to prepared tray, making sure sprouts are in a single layer, and roast for 30 minutes or until lightly golden. Set aside to cool.
3.

Meanwhile, for the dressing, combine all ingredients in a large bowl and season with salt flakes. Set aside.
4.

Heat 2cm vegetable oil in a medium frypan over high heat until 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Fry bread for 20 seconds or until golden brown. Drain on paper towel and immediately season with salt flakes. Transfer oil to a heatproof bowl to cool before discarding, and return pan to medium heat. Add pancetta and cook, turning occasionally, for 5 minutes or until golden and crispy. Drain on paper towel.
5.

Crush bread into large shards. Add roasted sprouts to dressing in bowl, along with rocket, pepitas, pomegranate, parsley, feta, pancetta and bread. Toss to combine (bread will break into smaller pieces).
6.

Transfer to a serving plate and serve.

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Recipe Notes

To get pomegranate seeds out, cut pomegranate in half, hold each half cut-side down over a bowl, and hit base with a rolling pin. The seeds will fall out.