Christmas salad

Cut the broccoli into small florets and boil them in a pan with plenty of boiling water with salt in 3-4 minutes until al dente. Rinse the florets in a colander with cold running water to stop the cooking process and let them drain well.

Halve the pomegranate. Spoon the pomegranate seeds from one half and press the other half on a citrus press. In a bowl, beat a third of the pomegranate juice with the mustard, olive oil, salt and freshly ground pepper to make a dressing.

Cut the star fruit into slices. Cut the butts of the mini romaine lettuce and detach the leaves. In a wide salad bowl, mix the leaves of romaine lettuce with the lamb's lettuce and the rocket. Carefully pour in the broccoli florets, pomegranate seeds, slices of star fruit and parsley leaves.

Scoop the dressing just before serving. Delicious with omelette pie with broccoli puree and paprika, cod with crayfish from the oven or steak of the hare with mango gravy.