Gnarly Garlic Brussels

Savor the vibrant crunch of Gnarly Garlic Brussels, where tender Brussels sprouts meet roasted garlic and nutty pistachios, topped with creamy cottage cheese and jewel-like pomegranate seeds. Ideal for a cozy weeknight dinner or a festive gathering.

• 300 g Brussels sprouts
• 2 cloves of garlic
• 30 g shelled unsalted pistachios
• 1 pomegranate
• 2 heaped tablespoons cottage cheese

Method

1. 1

   Trim the sprouts, discard any tatty outer leaves, then cut in half. Place cut side down in a single layer in a large dry non-stick frying pan on a high heat, and char for 5 minutes.

2. 2

   Meanwhile, peel and finely slice the garlic. Crush the pistachios in a pestle and mortar.

3. 3

   Halve the pomegranate, squeeze the juice of one half through a sieve into a bowl, then hold the other half cut side down in your fingers and bash the back of it with a spoon so all the seeds tumble out.

4. 4

   Stir the sliced garlic into the sprouts with 1 tablespoon of olive oil and a couple of splashes of water, then cook for 1 more minute.

5. 5

   Divide the cottage cheese between your plates, spoon the gnarly sprouts on top, then sprinkle over the pomegranate seeds and pistachios.

6. 6

   Drizzle over the pomegranate juice and 1 tablespoon of extra virgin olive oil, sprinkle with a pinch of sea salt and black pepper from a height, and serve.