Roasted Sweetheart Cabbage with Parmesan Sauce

• In a small bowl, combine the mustard seeds with 1 tbsp of white wine vinegar per person. Season with a pinch of salt. 
• Halve the brussels sprouts. Transfer to another parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper and toss well to coat. Roast in the oven for 15 - 20 minutes.

Did you know... Brussels sprouts are high in vitamin C, iron (for healthy energy levels), vitamin E (for a strong immune system) and fibre (to keep your gut healthy).

• Crush or mince the garlic. Grate the Parmigiano Reggiano.
• Melt a knob of butter in a saucepan over medium-high heat. Add the garlic and fry for 1 minute.
• Deglaze with the rest of the white wine vinegar. Then add the heavy cream and bring to a boil.
• Lower the heat, stir in the Parmigiano Reggiano and let it melt while stirring. Season with salt and pepper. Keep on a low heat until serving (see Tip).

Tip: if you'd like the sauce to be less liquid, mix per person 0.5 tsp cornstarch with 0.5 tbsp water and mix it into the sauce.

• Roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out.
• Above a large salad bowl (to catch the orange juice), use a sharp knife to remove the skin and the white pith from the orange and then cut the flesh into segments.

• Add the extra virgin olive oil, honey and mustard to the salad bowl. Season with salt and pepper and mix well to combine.
• Add the Brussels sprouts, the baby spinach and half of the pomegranate seeds and Grana Padano to the salad bowl and mix well with the dressing.
• Finely chop the fresh herbs and roughly chop the almonds.
• In a small bowl, mix the fresh herbs with extra virgin olive oil to taste.