The crunch of the small potatoes, the softness and the herbal taste of the cabbage leaves, the roundness of the olive oil combined with the tangy kick of the feta and lemon juice... excellent!
The small potatoes are baked in the oven for 30 minutes at 180°C, cooled, cut in half, and then hollowed out. They are then fried in very hot oil for 2-3 minutes.
The Brussels sprouts leaves are briefly blanched in salted boiling water or steamed for 2-3 minutes, then plunged into ice water to stop the cooking.
To finish, season, crumble a bit of feta, add some olive oil and lemon juice.
0 servings
4
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EN