Brussels Sprouts Salad with Prosciutto
500g (1.1lb) Brussels Sprouts
80g (2.8oz) Feta Cheese
60g (2.10oz) Unsalted Butter
50g (1.8oz) Jamon Serrano or Prosciutto
1 Medium Onion
1 Large Pomegranate
A Pinch of Salt & Pepper
In a frying pan (or a grill pan), melt the butter. Add thinly sliced onion and Brussels sprouts, cut in halves. Season with salt and pepper.
Roast for about 10 minutes. Now tear each jamon/prosciutto slice into several pieces and throw it into the pan.
Meanwhile: de-seed the pomegranate.
Once the sprouts are cooked and have nice brown color, turn off the heat.
Transfer into a serving bowl. Mix with pomegranate seeds & crumbled Feta cheese.
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