Ingredients

• 500 g Brussels sprouts
• salt and pepper
• 3 tablespoons extra virgin olive oil
• 200 g halloumi cheese (or grilling cheese)
• 1 pomegranate
• a handful of arugula

Preparation

1. Preheat the oven to 230°C.
2. Rinse the Brussels sprouts, season with salt and pepper, and toss with 1 tablespoon of olive oil.
3. Transfer to an ovenproof dish and place in the preheated oven. Roast uncovered for 10 minutes.
4. Then add the cheese, cut into cubes and tossed with 1 tablespoon of olive oil, and continue roasting for about 10 minutes.
5. Meanwhile, remove the seeds from the pomegranate.
6. Remove the dish from the oven, sprinkle with arugula and pomegranate seeds, and drizzle with the remaining olive oil.