When we hosted our most recent reader luncheon Aspire to Inspire at Sydney’s Mexican food institution Barrio Chino, this was the dish that stole the show. Imagine crispy sprouts offset by a perfect combination of sweet pomegranate, salty fetta cheese and tangy pickled onions.
This is one recipe worth adding to your dinner party arsenal, or the Sydney-siders amongst us can just drop into Barrio Chino for the real deal.
Crispy Brussels sprouts with pomegranate, pickled onion, fetta and lime
Pickled onions – start these the day before
1 red onion
1 cup apple cider vinegar
1 ½ cups fresh orange juice
1 tbsp fresh lime juice
1 tbsp dried oregano
2 ½ tsp salt
½ tsp ground black pepper
500g Brussels sprouts trimmed and halved
Half of the pickled onions (keep the rest for another meal)
½ pomegranate seeds
½ cup chopped coriander
½ cup crumbled fetta cheese (plus a little more for garnish)
Freshly squeezed juice of 1 lime
Salt & pepper to taste
Olive oil for frying
Pickle the onions
Thinly slice the red onion and set aside. Bring all the other pickled onion ingredients to a boil and simmer for 3 minutes. Pour over the onion and refrigerate for 24 hours.
Assemble the salad
Shallow fry the sprouts in olive oil, stirring occasionally until dark golden brown in colour and crispy. Dry on a paper towel and toss in a bowl with the other salad ingredients. Taste and adjust seasoning and top with remaining cheese.