Lay brussels sprouts on their side and slice into thin slices (like you would a cabbage)

Core and cut apple into quarters, then slice evenly into small sections

Heat olive oil over medium high heat. Toss apples with coriander and cinnamon, add to pan and sauté till they start to change color. Then add brussels, cut side down. Cook 5 minutes.

While cooking mix remaining ingredients together to make gremolata.

When apples and Brussels are tender but still firm toss in basil and ginger for 1 more minute.

Top with gremolata, feta and pomegranate seeds.