Description
I love to use fragrant Jasmine rice in salads. Today I want to offer you an interesting combination of Brussels sprouts with Fig, pomegranate and roasted hazelnuts. Pay attention to the gas station, I think it works for many salads.
Ingredients
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Figure
1 pack
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Brussels sprouts
400 g
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Hazelnuts
50 g
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Garnet
0.5 cup
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Strawberry syrup
1 Tbsp
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The lime zest
1 tsp
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Olive oil
1 Tbsp
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Salt
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The mixture of peppers
Cooking
Boil the rice for 15 minutes.
Cabbage boil for 10 minutes. To remove it from the water.
Slice into halves.
Nuts are folded into the pack and walk on top of the rolling pin, so they broke up into large pieces.
In a bowl, combine the cabbage, pomegranate seeds and nuts.
Add the rice, mix well. Season the salad with mixture of olive oil, strawberry syrup, lemon peel. Salt and pepper to taste.
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