Brussels sprouts and Pomegranate Salad with Prawns
Prep time: 
Cook time: 
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Serves: 2
  • - 250g king prawns
  • - 1 pound ( about 500g ) Brussels sprouts
  • - ½ pomegranate, deseed
  • - a handful of goji berries
  • - 1 tbsp of butter
  • - a splash of sesame oil
  • - 1 tbsp of curry sauce
  • - ½ fresh lime (or lemon)
  • - 1 pinch cayenne pepper
  • - sea salt and pepper to taste
  1. Wash the Brussels sprouts very well, trim the nubby ends and any discolored leaves off them and cut them in halves lengthwise. Bring ¾ to 1 inch of water to a boil in a medium saucepan and put an Asian bamboo steamer on top. Put the Brussels sprouts in the steamer, cover and let them steam for approximately 3 minutes.
  2. Meanwhile, drain the prawns under running water to remove the excess ice and tumble them in to the pan, letting the sauce come back to a boil. When it does, add the curry sauce, squeeze the lime juice and cook for another minute or so until the prawns are cooked through. Be careful not to overcook them, though.
  3. Lastly, heat 1 tbsp of butter in a second saucepan or wok over medium-high heat. Add the sprouts and sauté until they get a bit browned. Then reduce the heat to a lower level, add the goji berries and cayenne pepper and drizzle that splash of sesame oil (or extra-virgin olive oil). Let them simmer, stirring occasionally, for 3 more minutes. Season carefully with sea salt and pepper.
  4. Place brussels sprouts in a large plate/bowl and add prawns and pomegranate seeds. Toss to combine and serve it until the last bite!
MAKE IT VEGAN: Skip the prawns. I already tried the salad on its own and tastes absolutely divine.

Get creative, use the ingredients you have at hand and stay healthy! Make sure you only "cook it fit".
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