Winter Salad with Kofu Falafel

1. Wash and clean the Brussels sprouts (remove outer leaves and trim the bottom stem) and cut each sprout in half. Blanch the Brussels sprouts in lightly salted water for 3-4 minutes. Then, drain them well.

2. Peel and thinly slice the onion. In a pan, heat Alsan and 1 tablespoon of olive oil, then add the sugar. Once the sugar has melted, add the onion rings. Caramelize them briefly over high heat. After 2 minutes, reduce the heat and let them simmer over medium heat for another 5 minutes, stirring occasionally. Season lightly with salt towards the end. In a second pan, heat 2 tablespoons of olive oil and add the Brussels sprouts, sautéing them until they achieve a pleasant brown color. Shortly before finishing, deglaze them with approximately 1 tablespoon of balsamic vinegar.

3. Wash the mint and chop it finely. Crumble the vegan feta alternative into small pieces. Finally, place the Brussels sprouts in a bowl. Quickly sauté the Kofu in the pan on all sides. Then add the red onions, vegan feta alternative, and, lastly, the mint. Serve lukewarm with the seared Kofu Falafel. Optionally, drizzle with some fresh olive oil and balsamic vinegar, and season with salt and pepper to taste. If desired, you can also add some almond slivers.