Brussels sprouts - a new found love

Brussels sprout season is coming. Never really been a fan of these beauties, but that changed last autumn when I made this salad. Truly delicious and can be served with some chicken or as it is. It’s really nice to combine the Brussels sprouts with the acidity and sweetness from the orange, saltiness from the feta cheese and the crunch from the sunflower seeds. It’s a winner! Try it!


Serves 2 

Brussels sprouts salad with feta cheese and orange

• 400 g fresh Brussels sprouts
• 1 tbsp coconut oil, olive oil or butter
• 1 orange
• 70 g feta cheese
• ½ pomegranate seeds
• ½ handful of sunflower seeds
• Parsley
• 1 tbsp Olive oil
• Salt and pepper 

How to make Brussels sprout salad

Toast the sunflower seeds in a hot, dry pan. Set a side. Rinse the Brussels sprouts and halve them. Panfry in a hot pan with the coconut or olive oil. Stir occasionally until they’re golden and have softened up a bit. Add salt and pepper. Fillet the orange and save some orange juice. Crumble the feta cheese and chop some parsley. Combine the Brussels sprouts, orange, pomegranate seeds and feta cheese. Drizzle the salad with some olive oil and add 1 tbsp. of the saved orange juice. Top the salad with the chopped parsley. Add some salt and pepper if needed.