Brussels Sprouts with Preserved Lemons and Pomegranate

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2 tbsp regular olive oil

25g unsalted butter 1 leek (125g-150g trimmed weight), thinly sliced 2 cloves garlic, peeled and minced 50g (approx 2 small) preserved lemons, finely chopped 1 tsp ground cinnamon 750g Brussels sprouts, trimmed and halved from root to tip 2 tsp sea salt flakes 125ml water from a freshly boiled kettle Leaves from a small (approx 25g) bunch flat-leaf parsley, roughly chopped 4 tbsp pomegranate seeds 25g unsalted butter 1 leek (125g-150g trimmed weight), thinly sliced 2 cloves garlic, peeled and minced 50g (approx 2 small) preserved lemons, finely chopped 1 tsp ground cinnamon 750g Brussels sprouts, trimmed and halved from root to tip 2 tsp sea salt flakes 125ml water from a freshly boiled kettle Leaves from a small (approx 25g) bunch flat-leaf parsley, roughly chopped 4 tbsp pomegranate seeds

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