Seeds of half a pomegranate, reserving the other half to garnish
Mint leaves, torn to
Season water to blanch Brussels sprouts for about 30-60 seconds until vibrant green. Drain and set aside.
Heat the extra virgin olive oil in a pan until hot and place steamed Brussels sprouts cut side down to colour.
Meanwhile, using a food processor, process the feta cheese, milk and olive oil together until smooth. Place in the fridge to firm up.
When the Brussels sprouts and nice and golden, toss around a little and then remove from heat and place into a mixing bowl. Add in the pomegranate syrup, the almonds, the pistachios, the parsley and the pomegranate seeds and toss to combine.
Pour the Brussels sprouts into your favourite serving dish and top with the remaining pomegranate seeds, the feta mixture and the mint leaves. So delicious!