This warm salad reminds me of days in Autumn where I walked through the park and red and orange leaves fell down from the trees. Oh, I realise how much I miss this season here in Dubai. The slightly crispy sprouts combined with pomegranate and a dash of marble syrup brings back the autumn right into your kitchen.
Prep time
10 minutes
Bake time
30 minutes
Portion
5
Shelf life
2 days (refrigerator)
Supplies
Oven
Frying pan
Ingredients
Base for frying pan:
1 medium aubergine
200g green beans
2 cloves of garlic
Base for oven:
250g brussel sprouts
500g small young potato’s
½ cup of hazelnuts
½ cup of pomegranate
3 tsp of coconut oil
3 tsp of marple syrup
1 tash of salt
Method
Preheat oven to 175 degrees.
Cut the sprouts in half and cut the potato into pieces of the same size.
Put the sprouts and potatoes into an oven suited bowl and mix with 1 tsp of coconut oil. Bake for 25 minutes and stir every 10 minutes. Add the hazelnuts and bake for 10 more minutes.
In the meantime cut the aubergine into even thick rounds and cut those rounds into quarters. Cut the beans into smaller pieces. Head the frying pan with 1tsp of coconut (I usually use a brush to avoid using too much oil) and add the beans first. After 3 minutes add the aubergine and the garlic (cut into small pieces). Fry for 12 more minutes till the vegetables are cooked but still crunchy. Season with a dash of salt.
Take out the bowl from the oven and mix the greens with pomegranate, olive oil and marble syrup.
Place the vegetables you prepared in the pan on your plate first and top with your oven baked vegetables.
Optional
You can spice your veggies with some chili flakes.
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