Brussels Sprouts Salad w Walnuts, Zataar & Pomegranate Seeds

A couple of nights ago I discovered an amazing foodblog through tastespotting when I was looking for creative recipes for cooking pomegranates. Yes, I have too many in my fridge and I am using them unashamedly on both savory and sweet dishes. No worries, I love them to bits, but it's always exciting to discover new recipes and combinations. I must say I have never paired brussels sprouts with pomegranates and the idea appealed to me instantly. It was love at first sight *site*. :) so when I saw fresh sprouts on display @ the supermarket, my mind went  back to Laura's recipe. 

Brussels Sprouts Salad with Walnuts, Zataar & Pomegranate

adapted from The First Mess

Type of cuisine: Vegetarian/Low Fat

I used the main ingredients (sprouts and pomegranates) from the original recipe, I added walnuts instead of hazel nuts, and spiced it up with my beloved (home made) zataar. 

home made zataar

The result was equally delicious. 

Yumm...

  

Ingredients

250 gr of fresh brussels sprouts

a handful of pomegranate seeds

a handful of hydrated walnuts (soaked in water for a couple of hours)

extra virgin olive oil

1 tsp cumin

a pinch of salt

1 tbs of zataar

lime juice

 Method

For best results, I would say that you have to use fresh sprouts for this salad.

 Peel the sprouts, rinse them in cold water then blanch them in salty water for less than 5 minutes & drain.

Soak the walnuts in cold water and seed the pomegranate. 

In a large bowl mix the sprouts, walnuts, and pomegranates. Season with extra virgin olive oil, salt, cumin, lime juice and zataar. Mix lightly by tossing the bowl. I used a wok because it is large enough to avoid breaking the seeds. 

This must be one of the most surprising combinations I have tasted so far, it's fresh, crunchy, almost raw, low fat & awfully healthy. Who said vegetarian is all about beans and tofu? :)

It goes well with rosemary potatoes and chicken marinated in garlic, lime & coriander