Salad with Brussels sprouts and honey mustard dressing

Ingredients for 2 servings:

• 350 g Brussels sprouts, fresh
• 1 wholemeal roll
• 30 g almond flakes
• 1 handful of cherry tomatoes
• 2 tbsp raspberry vinegar
• 3 tbsp olive oil
• 1 tsp mustard
• 1 tsp honey
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Winter salad, healthy and delicious, vegetarian

Wash the Brussels sprouts and cook until al dente. Dice the bread roll and toast them in a pan without fat until crispy, along with the almonds. Wash and halve the tomatoes. Mix the remaining ingredients into a dressing. Place everything in a bowl. Halve the Brussels sprouts and toss them with the remaining ingredients in a bowl and serve. Tips: The salad is great to take to work. I would take the bread cubes separately and add them to the salad before eating. I could also imagine adding a boiled egg or feta to this salad. Try adding pomegranate. Spices like caraway or cumin are good for digestion.