Servings:
4
Prep time:
15
Cooking time:
15
INGREDIENTS
- -300g Brussels sprouts
- - 2 fennels
- - 2 grapefruits
- - 30g crushed almonds
- - 1 cayenne pepper
- - 1 teaspoon minced parsley
- - extra virgin olive oil
- - salt
- - coriander seeds
INSTRUCTIONS
- Peel the fennels, chop them into cubes and boil them for 5 minutes in slightly salted water; drain them in a bowl and keep the cooking water hot.
- Clean the Brussels sprouts too, then boil them in the fennel’s cooking water for 5-10 minutes, until they are soft.
- Mince the cayenne pepper and combine it to a tablespoon oil and some parsley, then season the fennel with it and add salt if needed.
- Grate a teaspoon of grapefruit juice and combine it to 2 tablespoons of oil, a pinch of salt and a generous amount of ground coriander seeds.
- Peel the pomegranates, cut them into cubes and season them with the almonds and a pinch of salt.
- Combine the fennel and the pomegranate and distribute them into 4 bowls, then place the warm Brussels sprouts on top and decorate to taste.
