Ingredients for 4 people:
1 pomegranate
1 small savoy cabbage
Juice of 1 ½ lemons
2 tablespoons olive oil
Salt
2 cloves of garlic
500 g Brussels sprouts
2 tbsp frying oil
Pepper
80 g walnuts
300 g chestnuts
2 tbsp agave syrup
4 sprigs thyme
1 orange
2 tart apples (e.g. Boskop)
Preparation:
1. Halve the pomegranate, hold the halves cut-side down over a bowl and remove the top with a meat mallet or large spoon until the seeds fall out. Collect the juice and set the seeds aside.
2. Wash the savoy cabbage and cut the leaves into very thin strips. Wash the savoy cabbage and cut the leaves into very thin strips and mix in a bowl with the juice of one lemon, the pomegranate juice, olive oil and ½ tsp salt. Knead vigorously. Put to one side.
3. Peel and chop the garlic and braise slowly in the frying oil in a non-stick pan with the cleaned Brussels sprouts.
4. Meanwhile, roast the nuts without fat. Set aside.
5. Place the chestnuts in a pan and cook over a low heat with the agave syrup.
Glaze with the agave syrup, pluck the thyme leaves and add.
6. Meanwhile, dice the apples and sprinkle with lemon juice to prevent the flesh from turning brown so that the flesh does not turn brown. Peel the orange, cut the flesh into pieces and add to the salad with the apple cubes.
7. Arrange everything on a plate. Put the Brussels sprouts and chestnuts on top, garnish with pomegranate seeds and nuts. Season with coarse pepper and salt from the mill.
Preparation time approx. 1 hour
Nutritional values per portion approx.:
Calories: 535
Joule: 2248
Protein: 15,2 g
Fat: 25,5 g
(No carbohydrate information available)
(FoodCentrale by ddp images)
