Grilled Brussels sprouts with pomegranate seeds and feta cheese

Ingredients for 2 servings:

• 1 tbsp coriander
• 500 g Brussels sprouts, cleaned
• 2 tbsp sesame oil or rapeseed oil
• ¼ tsp thyme
• 2 tbsp maple syrup
• Salt and pepper, freshly ground
• ½ pomegranate, seeds
• 100 g feta cheese, cut into small cubes
• some mint leaves, finely chopped
• 20 pecans, slightly chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

vegetarian and simple

Lightly toast the coriander seeds in a dry pan and grind finely. Blanch the Brussels sprouts in boiling water for 5 minutes, drain, and place in cold water. Drain well. Toss the Brussels sprouts with sesame oil, coriander, thyme, maple syrup, salt, and pepper. Add a little pomegranate juice, if desired. Grill on a baking sheet in the oven at 220°C (top/bottom heat) for 20-25 minutes. After 15-20 minutes, add the pecans and finish toasting. Scatter the pomegranate seeds over the top and heat through. Arrange the Brussels sprouts and seeds on plates, scatter the feta cheese on top, and sprinkle with the chopped mint leaves. Serve with potatoes.