Dice the plum tomatoes and mix them with finely chopped dill. Sprinkle with a bit of Maldon salt and freshly ground pepper.
2
Heat extra virgin olive oil to a pan and melt butter in the oil. Place the bread slice in the pan and toast until golden on both sides. Sprinkle with a pinch of Maldon salt.
3
Arrange crostini with cream cheese and tomatoes on a serving plate.
4
In a bowl, combine shredded spinach, diced apple, clementine, and pomegranate seeds.
5
Quarter each Brussels sprout and add a generous knob of butter to the pan. Once melted, sauté the Brussels sprouts until golden. Season with Maldon salt, a bit of pepper, and finish with Parmesan. Add it to the bowl with the salad and serve immediately. Optionally, drizzle with a tasty dressing.
