Frisée salad with Brussels sprouts, coconut, and pomegranate

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

• knife
• 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
• spatula

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
• salt
• pepper

• bowl

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!