Heart w. pomegranate, brussel sprouts and cauliflower salad

In this post we will share a recipe for a wonderful side-dish inspiration as well as connecting back to what one can do with a whole cow’s heart.

Dinner with sliced heart, oven roasted brussel sprouts and cauliflower served with feta cheese and pomegranate.

First out is the side-dish. We have really enjoyed the availability of brussel sprouts at FRAM the past few weeks. The dinners with the brussel sprouts have probably been the ones that we have looked forward to the most. Anyhow, we thought we would share a new way of enjoying them.

Ingredients for the side dish.

The ingredients for the side dish was:

  • 300g brussel sprouts
  • 1 small head of cauliflower
  • Coconut oil for oven roasting
  • 1 pomegranate
  • 150g feta cheese
  • salt and black pepper to taste

Start the oven at 175 °C. Pick apart the cauliflower head into smaller heads and mix with the brussel sprouts in a ramekin. Season with pepper and salt and top with coconut oil.

Readying the vegetables for the oven.

Put the ramekin into the oven for about 40 minutes. Watch the brussel sprouts so that they don’t get burnt though… In that case lower the temperature slightly or cover with some aluminum foil.

While waiting for the vegetables to get ready, separate the pomegranate seeds from the fruit. There is a tonne of “best ways” of doing this around, but the by far easiest that we have found is to just slice the pomegranate in half and then systematically pick out the seeds. It takes some time, but it definitely yields the best results and the process is actually quite mindful, so definitely not a waste of time.

As meat to this dinner we made some slices of the whole cow’s heart that we bought the other week. In the end we managed to slice up some beautiful steak-like pieces that we seasoned before frying in our cast iron pan.

Slices of cow’s heart, nicely seasoned.

Remove the vegetables from the oven and place on the plate, top with pomegranate seeds and crumbles of feta cheese. Finish it all of with a nice olive oil.

Dinner is ready and enjoyed with a glass of greek red wine to go with the feta cheese.

We were actually surprised of the tastiness of the sliced heart. Much better than a normal piece of meat and so much more nutritional! The slices were really tender and heart has just a wonderful taste. Definitely not the last time we do this! Together with the dinner we had a nice Greek wine, that we thought would go well with the feta cheese. It was okay, but not too interesting unfortunately. The food itself though, was a great success!

Happy paleo eating,

Cecilia & Magnus


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