Brussel sprouts and pomegranate with yoghurt
Posted on October 19, 2018 by
ORLI
Ingredients:
1. Brussel Sprouts
2. Fresh pomegranate
3. Fresh yoghurt
4. Lemon
Method:
1. Trim and halve brussel sprouts.
2. Heap 2 tbsps coconut oil into a baking tray and place into oven.
3. Once coconut oil has melted, coat brussel sprouts with the warm coconut oil and season with sea salt and a pinch of raw sugar.
4. Return to oven and bake until browned and caramelised.
5. Top with pomegranate seeds.
6. For the yoghurt dressing, add salt, lemon juice and olive oil to fresh yoghurt. Mix through and serve with this delicious salad.
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