Ingredients: for 4 portions: 150g leaf lettuce, 1 pack pineapples, canned, 1 pomegranate, 2 eggs, 2 tablespoons parsley, finely chopped, salt and pepper to taste, 2 packs of instant mashed potatoes, 6 tablespoons wheat germ oil, 1 teaspoon margarine, 3 teaspoons honey, 2 tablespoons balsamic vinegar, 2 teaspoons mustard.
Directions: Wash and sort out lettuce leaves, and shake off water. Drain off the pineapples’ juice and store it. Cut into four parts. Peel the pomegranate and deseed it. Whisk eggs, add some water. Add parsley and a bit of salt and pepper. Stir in an instant mashed potatoes, leave for 5 minutes to form the dough. Form two long cake rolls from the dough, and cut them into 1 cm pieces. Heat 4 tablespoons of oil on non-stick frying pan, fry the dumplings on both sides until golden brown, take them out and put into a warm place. Heat margarine and 1 teaspoon of pineapple juice in a small frying pan, and fry there some pieces of pineapple. Mix honey, vinegar, and mustard; season with salt and pepper. Add the rest of oil. Put the lettuce leaves on the plate and pour with dressing. Distribute fried pieces of pineapple and pomegranate seeds. Serve together with potato dumplings.