Most people find Brussel sprouts a little less than desirable. Though I do not share that same sentiment, I have looked for way and means to dress them in different tastes to bring them to a wider audience. This recipe is one such iteration on the concept, this time making it a summer dish and serving them cold!
Serves 4
Time 30 minutes then chill till cold
Ingredients
* 1/2 lb of brussel sprouts
* Israeli or French Feta (as much as you want
* 1 cups Organic diced tomatoes
* 1 cloves minced garlic (preferably through a press)
* 3 Tablespoons Organic Lemon Juice Concentrate
* 2 Tablespoons Extra Virgin Olive Oil
* 1 tablespoon Organic Thyme (fresh if you can source it)
* 1 teaspoon ground coriander
* 1/2 teaspoon coriander (or 1/4 cup of fresh Organic Cilantro)
* 1/4 to 1/2 teaspoon Sea Salt
* 1/2 teaspoon ground peppercorns
Combine Cut off the end s of the Brussel Spouts and discard, then cut them in half (so that you split the stem in half. Discard any leaves that fall off at this point. Steam the brussel sprouts till they are bright green. Remove them immediately from the heat and run them under cold water so they stop cooking. all of the ingredients in a large bowl.
Mix the remaining ingredients, except the feta in a small bowl. Pour the sauce over the brussel sprouts and top with as much feta as desired. Garnish with fresh cilantro to taste.
Serve chilled
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