Brussels sprouts and lamb's lettuce with yoghurt cinnamon dressing

Two wonderful winter vegetables that are hard to find in Portugal.

I didn't have to think long about what I would like to cook first on my holiday in Holland.

A perfect companion for your Christmas dinner

Ingredients

• 2 handfull brussels sprouts, cut in half

• 2 handfull lambs lettuce

• 1 handfull cooked chickpeas (soaked overnight)

• 1/2 pommegranat

• 50g walnuts

• 100g yoghurt

• 50g Butter

• 1 tbsp mustard seeds

• 1 tbsp cinnamon

• 1/2 lemon

• salt, cayenne pepper

• olive oil

Decoration

• grilled chicory

• dates

• mint

Preparation

Preheat the oven to 170°C.

Mix Brussels sprouts with olive oil and salt, spread evenly on a baking tray and place in the oven for about 40 minutes, until golden brown and soft.

In the meantime, heat the butter in a pan, add the mustard seeds and fry until they start to pop. Mix the warm butter with cinnamon.

Swirl the yoghurt with seasoned butter, lemon, salt, cayenne pepper and olive oil.

Let the Brussels sprouts cool for 10 minutes before mixing with all the other ingredients.

I first put the yoghurt in a large bowl and then spread the rest of the ingredients on top.

I sautéed the chicory with ghee and chilli before adding the dates and mint at last.

Serve with hummus and a sourdough spelt bread.