This Brussels sprouts and lentil salad will make eating greens an easy feat. Carefully cooked and lightly roasted, the veggies will make for a healthy and appetising light lunch, or even as a side for dinner. Season well with pepper, mint, vinaigrette and parmesan to ensure you make the most of its taste and texture.
- ¾ cup (150 g) dried French-style green lentils
- 1½ cups (375 ml) water
- 8 Brussels sprouts, trimmed, halved
- Olive-oil spray
- 2 tbsps slivered almonds, toasted
- ¼ cup fresh mint leaves
- 2 tbsps low-fat balsamic vinaigrette
- 2 tbsps shaved parmesan
Place lentils and the water in a small saucepan, bring to the boil over high heat. Reduce heat to low; simmer, covered, for 45 mins or until lentils are tender. Drain.
Cook sprouts in a small saucepan of boiling water, uncovered, for 3 mins; drain. Line an oven tray with baking paper. Spread sprouts on tray; spray with oil. Transfer to oven; roast for 20 mins or until golden.
Place lentils, sprouts, nuts, mint, vinaigrette and parmesan in a bowl; season with pepper to taste. Toss to combine.
TIP This is a great side for grilled chicken or fish. If Brussels sprouts aren’t available, use chopped cabbage.