Brussels Sprouts and Passion Fruit Salad

Slowly, my construction site can be identified as an apartment again and, above all, I can locate the room that will one day become the kitchen. Even if the planned final expansion is far from being reached, I am at least largely able to work again - anyone who has ever “downgraded” from induction to gas stove knows what I’m talking about….

Therefore, today the kitchen remains cold and I treat myself to an experiment with Brussels sprouts. One from my point of view quite successful, so I want to share with you the result.

I take for a small portion 15 Brussels sprouts, which I first clean and then defoliate. I blanch the leaves in salted water for 2-3 minutes, rinse them and pat them dry. Then I marinate them in a vinaigrette of 1 tbsp lemon juice, 1 tbsp apple cider vinegar, 1 tbsp apple juice, 2 tbsp walnut kernel oil, salt, pepper, nutmeg. I want something fruity in the salad. First I soak some dried sea buckthorn berries in some apple juice - not bad. But then I discover passion fruit in the fridge. Much better! The apple juice is eliminated. I add the contents of the passion fruit to the salad, including the seeds. Finally, I add 4 coarsely chopped walnut kernels and 2 tablespoons of finely diced feta. The salad is ready. A nice combination, can also pass well as an appetizer. Blue cheese or mozzarella emphasize the spiciness of the salad more or less than in my version.

It goes well with spelt toast with Rumschlehen butter. A nice use of the extracted blackthorns from the blackthorn liqueur: fish 4-5 blackthorns from the jar (not so easy…) and remove the seeds, then chop finely. mix with 2 tablespoons butter and a dash of blackthorn liqueur, add a pinch of fleur de sel and spread the whole thing on the toast.

salad from brussels sprout leaves, feta cheese, passion fruit, walnuts