Rosenkohl Salad

Ingredients

• 750 g Brussels sprouts
• 1 Red Onion
• 500 g white beans (canned, drained weight)
• 0.5 tsp cumin seeds
• 0.5 tsp Coriander seeds
• Salt
• Pepper
• 4 tbsp olive oil
• 2 tbsp almond slivers (15 g each)
• 0.5 pomegranate
• 2 oranges
• 200 g vegan feta (45% fat in dry matter)
• 1 bunch parsley (20 g)
• 1 tbsp Lemon Juice
• 1 tsp maple syrup

Instructions

1. 1.

   Clean, wash and slice Brussels sprouts into thin wedges. Peel the onion, halve it and cut into half-rings. Drain white beans in a sieve, rinse and let them drain.

2. 2.

   Grind cumin and coriander with a mortar and mix with salt, pepper and 2 tbsp olive oil in a small bowl. Arrange Brussels sprouts and onion on one side of a parchment-lined baking sheet and toss with the seasoning oil. Place beans on the other side and season with salt and pepper. Roast in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20 minutes, turning everything once after 15 minutes. Remove and let cool.

3. 3.

   Meanwhile, toast almond slivers in a dry pan over medium heat for about 4 minutes until golden brown. Release pomegranate seeds from the shell by cutting a wedge at the base, then holding the fruit over a bowl and gently cracking it apart; most seeds will fall out. Remove any light membranes. Wash oranges, peel generously, quarter them and cut into ~1 cm wide pieces. Roughly crumble feta.

4. 4.

   Wash parsley, shake dry and finely chop. In a bowl whisk lemon juice with 2 tbsp olive oil, maple syrup and parsley. Combine Brussels sprouts and beans with oranges, pomegranate seeds, feta and dressing in a large bowl, sprinkle with almond slivers and serve.