Facebook
WhatsApp
X
Ingredients (4 servings)
-
1 Stk. Eisbergsalat
-
400 g Kohlsprossen
-
1 Stk. Granatapfel
-
150 g Snack Radieschen
-
150 g Schärdinger Bergbaron
-
2 Stk. Bio Orangen
-
Olivenöl, Salz, Pfeffer
Preparation
- Trim and halve the Brussels sprouts and fry in a pan with a little oil, salt, and pepper for about 12 minutes until golden brown and cooked.
- Wash the iceberg lettuce and tear into bite-sized pieces. Cut the radishes into thin rings and the mountain cheese into small cubes.
- Halve the pomegranate and remove the seeds. Fillet one orange and squeeze the second orange for the dressing.
- Mix orange juice with olive oil, salt, and pepper to make a fruity dressing.
- Combine lettuce, radishes, orange fillets, cheese cubes, and the warm Brussels sprouts, drizzle with the dressing, and serve sprinkled with pomegranate seeds.
