This Brussels sprouts, pomegranate seeds and goji berries salad served with prawns curry makes for a perfect dinner this month – just light enough not to knock you down quickly, but spiced enough from the prawns to awaken your appetite and more … :) And guess what, it requires about 10 minutes to get it done so you don’t have to waist your rest of the night in the kitchen.

So are you already a brussels sprouts enthusiast or not? :) If you are not yet one of us, that only means that you just haven’t had them prepared the easiest way nor did you try my favorite brussels sprouts salad of all times – tender Brussels Sprouts, White Beans and Almond Flakes – such an irresistible flavor.

Ok, I will admit that brussels sprouts are my favorite winter veggies only since September last year, but you see the recipe from above is so tender and sweet – dare I say Heavenly! And if you have an Instagram account, you should definitely check out mine and see the kinda love I share for these green buds – Cook it fit on Instagram. Basically, I’ve been cooking them once a week for the past few months, each time discovering a special flavor by experimenting with different ingredients.

As I like taking pictures of most of my meals, I though why not sharing the love for wholesome foods with the rest of the world. And by the way, Instagram seems to be the right place in case you haven’t discovered it yet. It’s feels so encouraging to see how many beautiful people live a healthy life. Amazing!

Brussels sprouts are exceptionally rich in protein, dietary fiber, vitamins, minerals and antioxidants?! You see what I mean now. However, it’s very important to not overcook them as they will lose their nutritional value and taste.

The salad for today, on the other hand, highlights the prawns, soaked in a curry and lime sauce. Combined with the sweet pomegranate seeds, crunchy brussels sprouts and goji berries, I am guessing I will be eating this salad all year round.

Before cooking, steam the brussels sprouts for a few minutes in order to get them tender and then cook them in a bit of butter for an irresistible taste. And as a note, by adding a tiny splash of sesame oil or unfiltered olive oil (it tastes very good, too) and squeezing some lemon or lime over it, you will be helping all the flavors to stick together.

Did you know that pomegranate is a thin skinned super seedy fruit which is now considered a wonder fruit by scientific researchers. This is because the peel contains vast amounts of antioxidants which are released in abundance when the fruit is squeezed while juicing or topping your favorite salad and so on.

Another fun part about this salad is how festive it is. Whenever you need to impress the rest of the world with your “amazing cooking skills”, this salad comes in handy. Such gloriously easy food to make, healthy and extremely delicious!

Say no more and let it go …





5.0 from 2 reviews Print Brussels sprouts and Pomegranate Salad with Prawns Author: Cook it fit Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 2 Ingredients - 250g king prawns

- 1 pound ( about 500g ) Brussels sprouts

- ½ pomegranate, deseed

- a handful of goji berries

- 1 tbsp of butter

- a splash of sesame oil

- 1 tbsp of curry sauce

- ½ fresh lime (or lemon)

- 1 pinch cayenne pepper

- sea salt and pepper to taste

Instructions Wash the Brussels sprouts very well, trim the nubby ends and any discolored leaves off them and cut them in halves lengthwise. Bring ¾ to 1 inch of water to a boil in a medium saucepan and put an Asian bamboo steamer on top. Put the Brussels sprouts in the steamer, cover and let them steam for approximately 3 minutes. Meanwhile, drain the prawns under running water to remove the excess ice and tumble them in to the pan, letting the sauce come back to a boil. When it does, add the curry sauce, squeeze the lime juice and cook for another minute or so until the prawns are cooked through. Be careful not to overcook them, though. Lastly, heat 1 tbsp of butter in a second saucepan or wok over medium-high heat. Add the sprouts and sauté until they get a bit browned. Then reduce the heat to a lower level, add the goji berries and cayenne pepper and drizzle that splash of sesame oil (or extra-virgin olive oil). Let them simmer, stirring occasionally, for 3 more minutes. Season carefully with sea salt and pepper. Place brussels sprouts in a large plate/bowl and add prawns and pomegranate seeds. Toss to combine and serve it until the last bite! Notes MAKE IT VEGAN: Skip the prawns. I already tried the salad on its own and tastes absolutely divine.



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