Frisée salad with Brussels sprouts, coconut, and pomegranate
Test Kitchen Manager and Chef at Kitchen Storiesinstagram.com/wasissthanna
salad spinner, knife, cutting board, frying pan, spatula, bowl
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Step 1/ 6
- salad spinner
Weigh all ingredients, wash vegetables and fruits.
Step 2/ 6
- ½ head frisée lettuce
- 300 g Brussels sprouts
- 150 g celery
- ½ pomegranate
- 3 scallions
- cutting board
Remove the outer leaves from the Brussels sprouts (if they are brown or dirty) and cut into slices. Pull the strings from the celery and then cut into fine strips. Cut the spring onions into fine rings as well. Remove the pomegranate seeds. Wash the frisée, spin it and roughly tear it.
Step 3/ 6
- 50 g unsweetened coconut flakes
- 30 g sesame oil
- frying pan
First of all, fry the coconut chips in a pan without oil. Then add sesame oil and fry the Brussels sprouts properly.
Step 4/ 6
- ½ lemon
Mix the fried Brussels sprouts in a bowl with celery and spring onions. Then add salt, pepper, lemon zest and juice and mix.
Step 5/ 6
- 100 g feta cheese
- 100 g yogurt
Now assemble the salad. First frisée, then the vegetables. Roughly crumble feta cheese over it and spread the yogurt on top. In the end, spread the pomegranate seeds and the coconut flakes on top.
Step 6/ 6
And now smile and enjoy the salad!
Enjoy your meal!