Smoky, sweet and salty, this salad is a winning combination

I hope this recipe helps make people who have had a bad experience eating Brussels sprouts in the past change their opinion.

This is an edited extract from from Middle Eastern Feasts by Michael Rantissi & Kristy Frawley. Photography by Alan Benson. (Murdoch Books, $39.99.)

Michael Rantissi

less than 2 min read

1:34PMJanuary 14, 2025

The Weekend Australian Magazine

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Perhaps it’s because I wasn’t forced to eat them as a child that I love Brussels sprouts now. I hope this recipe helps make people who have had a bad experience eating Brussels sprouts in the past change their opinion.

Try our other dishes: spice-rubbed lamb and tomato and broadbean salad.

Middle Eastern Feasts features modern classics from the Mediterranean to the Arabian Sea.

Brussels sprouts, pomegranate and soft feta make an enticing combination for a full-bodied salad.

Brussels sprouts, feta and pomegranate salad

Ingredients

• 100g Danish feta
• 2 tablespoons full-cream milk
• 500g Brussels sprouts, trimmed and halved
• 1½ tablespoons olive oil
• 5 tablespoons pomegranate molasses
• 2 tablespoons chopped flat-leaf parsley
• 1 small handful mint leaves
• 60g pistachio nut kernels, coarsely chopped
• ½ pomegranate, seeds removed and reserved
• Extra-virgin olive oil, to drizzle

Method

1. Put the feta and milk in a food processor and blend until smooth. Transfer to a bowl and set aside in the fridge until ready to use. Bring a medium saucepan of water to the boil with a pinch of salt. Blanch the Brussels sprouts for 30 seconds then drain well. Heat the olive oil in a medium frying pan over medium heat. Add the Brussels sprouts and cook for 3-5 minutes, turning them as little as possible to get a chargrilled effect.
2. Add the pomegranate molasses and cook until the Brussels sprouts are caramelised, which should take 3-5 minutes. Remove from the heat.
3. Put the Brussels sprouts in a bowl and season with salt. Add the parsley and mint and mix well. Scatter over the pistachios and pomegranate seeds, and add dollops of the feta mixture. Drizzle with olive oil and serve.
4. Serves 4 as a side dish