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ingredients (serves 2):
300 g Brussels sprouts, trimmed and halved
1/2 broccoli, cut into small florets
2 carrots, sliced
1 parsnip, peeled and cut
2 stalks of celery, cut into fine strips
½ pomegranate, the seeds removed
3 tablespoons roasted sunflower seeds
1 orange, peeled and cut into pieces
(Add some blanched kale if desired).
For the dressing:
3 tbsp. olive oil
2 tablespoons agave syrup
4 tablespoons orange juice
1 tsp horseradish
1 tsp. mustard
2 tbsp. lemon juice
1/2 tsp finely grated ginger
Mix all ingredients together.
Cook all vegetables in boiling salted water for 5 minutes. Let cool down a bit.
Then mix while still lukewarm with the dressing, pomegranate seeds, orange and sunflower seeds.