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Winter salad with Brussels sprouts, pomegranate and grilled manouri

By Stavri Kaourani

Preparation time: 5 minutes

Cooking time: 25 minutes

Difficulty: 1/10

Serves: 3-4


  • 300g Brussels sprouts cut in half
  • 1.5 cups mixed green vegetables
  • 150g manouri cheese
  • chopped walnuts
  • chopped parsley
  • ¼ cup pomegranate
  • 1 tbsp olive oil
For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp mustard
  • 1 tbsp honey
  • Lemon juice
  • Salt
  • Pepper

Cooking Instructions

1. Spread on a large baking sheet, place the sprouts and sprinkle with a little olive oil. Bake in a preheated oven at 175 degrees for 20 minutes or until softened.

2. In a non-stick pan add 1 teaspoon of olive oil and cook the manouri until it turns brown on both sides.

3. Set up the salad by placing the green vegetables as a base and then all the other ingredients.

4. Prepare the dressing by mixing all its ingredients well and pour it over the salad.


Nutritional information:

Per serving 100g:

Calories: 194kcal

Fat: 15.9gr

Saturated fats: 4.7g

Carbohydrates: 9.5gr

Sugars: 5.5gr

Proteins: 6g