Lukewarm Brussels Sprouts Salad

Clean the Brussels sprouts and make in salted water in about 20 min. until the roses are cooked. Drain and rinse under cold water. Peel and finely dice the potatoes. Peel and chop the garlic. Roast the potatoes, garlic and cumin in a coated frying pan in olive oil for about ten minutes until the potatoes are crispy. Cut the tomatoes in half, remove the seeds and cut the flesh into cubes. Rinse the coriander, shake dry, pluck off the leaves and chop coarsely. Mix tomato cubes with Brussels sprouts and potatoes, sprinkle with coriander. Serve lukewarm.

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