Peel the Brussels sprouts, season with a pinch of salt in a pan and pour boiling water over. Simmer for 3 minutes, drain and refresh in ice water.

Drizzle a good glug of Mellow Yellow cold pressed rapeseed oil into a frying pan and bring to a medium high heat. Drain and dry the Brussels sprouts and add them to the hot oil. Allow them to cook and flavour the oil for a minute or so, then add the cumin and oregano with a pinch of salt. Turn the heat down to medium and allow the sprouts to lightly colour.

In a blender combine the feta & Greek yoghurt, squeeze in some lemon juice and blitz until smooth. Whilst the sprouts finish cooking, toast the pine nuts until golden and set aside for plating.

Add the finely chopped garlic to the sprouts and let them cook until they start to dance in the oil and you can smell the aroma. Squeeze some lemon juice in to deglaze the pan and bring the flavours together.

Spread the whipped feta onto a plate, then spoon over the pan fried Brussels sprouts, followed by the toasted oil and lemon pan juices.

Sprinkle over the toasted pine nuts and pomegranate seeds, with some chopped parsley to finish.