Try this super easy, nutritious lunch of pan-fried sprouts, topped with juicy pomegranate and crunchy pistachios, drizzled with honey. This colourful plate takes these everyday vegetables to the next level. Plus, they are currently in season in the UK, so it’s the perfect time to try this recipe! Enjoy as a side dish with your Christmas dinner, or as a tasty way of using up your leftovers.

 
 
Prep time: 5 mins

Cook time: 10 mins

Serves 2

Suitable for vegetarians
 
 

Ingredients

 
300g Brussel sprouts

2 slices sourdough bread (or any bread of choice)

3tbsp cottage cheese

3tbsp pomegranate seeds

2tbsp pistachios, crushed or finely chopped

1 teaspoon honey

1 tbsp olive oil
 
 

Method

1. Cut the Brussel sprouts in half, discarding any discoloured ones.
2. In a large pan, heat the olive oil and add the sprouts cut side down for 5 minutes until browning.
3. Meanwhile toast the bread.
4. Remove the pan from the heat, before adding 1 tbsp of water, then continue to heat until soft.
5. Spread the cottage cheese across the middle of two small plates
6. Top with the sprouts and drizzle with honey.
7. Sprinkle the pomegranate and pistachios.
8. Serve with the toasted sourdough bread.

More quick lunch recipes:

Prawn Pesto Pasta

Chicken & Basil Mayo Open Sourdough Sandwich

More suggestions:

Jamie Oliver’s 8 new ways with brussel sprouts – Delicious (Australia)