Clean and wash the Brussels sprouts and cook in boiling salted water for approx. 10 – 15 minutes until al dente (frozen Brussels sprouts only need approx.
5 minutes cooking time).
Allow to cool. Cut the cooked ham into small cubes, also dice the dried tomatoes.
Grate the parmesan and the mountain cheese. Now mix the cold Brussels sprouts with pine nuts, ham, cheese, dried tomatoes and oil. Finally, season with salt and serve. Tip: With pickled tomatoes also use the oil from it instead of the sunflower oil, tastes a little spicier.