Baked Brussels sprout salad with bulgur

Ingredients for 2 servings:

• 200 g Brussels sprouts
• 70 g bulgur or pearl barley
• ½ pomegranate
• ½ bunch parsley, chopped
• 50 g Parmesan, grated
• 1 can chickpeas, approx. 425 g
• olive oil
• salt and pepper
• Paprika powder, sweet
• 3 tbsp olive oil
• 1 tsp mustard, grainy
• 2 tbsp lime juice
• 1 tsp honey
• ½ tsp salt
• ½ tsp pepper
• 2 tuna fillets, 150 g to 200 g
• Cinnamon powder
• salt and pepper
• Sesame, white
• Sesame, black

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

with tuna fillet

Drain and wash the chickpeas, and toss them with olive oil, salt, pepper, and paprika. Place them on a baking sheet and bake in the oven at 220°C (top/bottom heat) for 35 minutes. Meanwhile, remove any wilted leaves from the Brussels sprouts. Cut the florets into thin wedges and toss them with olive oil, salt, pepper, and paprika. Add them to the chickpeas after 10 minutes. Cook the chickpeas for 35 minutes and the Brussels sprouts for 25 minutes, depending on how crispy you want them. Cook the bulgur wheat or pearl barley according to the package instructions. Combine the dressing ingredients. Mix the bulgur wheat/pearl barley, Brussels sprouts, chickpeas, chopped parsley, and grated Parmesan cheese with the dressing. The ingredients should still be warm. Garnish the salad with pomegranate seeds. This salad serves two people as a main course. We like to serve it with a piece of seared tuna fillet. Season the tuna with salt, pepper, and cinnamon. Coat it in white and black sesame seeds and fry briefly on both sides. I always do this in a good nonstick pan without oil.