This delicious golden roasted brussels sprout and lentil salad is great for lunch or as a salad side for dinner. It's also perfect for diabetics.
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Roasted brussels sprouts and lentil salad
Take your sprouts up a notch.
- 10 mins preparation
- 1 hr 20 mins cooking
- Serves 2
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Ingredients
Roasted brussels sprouts & lentil salad
- 3/4 cup (150g) dried french-style green lentils
- 1 1/2 cup (375ml) water
- 8 brussels sprouts, trimmed, halved
- olive-oil spray
- 2 tablespoon slivered almonds, toasted
- 1/4 cup fresh mint leaves
- 2 tablespoon low-fat balsamic vinaigrette
- 2 tablespoon shaved parmesan
Method
Roasted brussels sprouts & lentil salad
- 1Place lentils and the water in a small saucepan, bring to the boil over high heat. Reduce heat to low; simmer, covered, for 45 minutes or until lentils are tender. Drain.
- 2Preheat oven to 200°C.
- 3Cook sprouts in a small saucepan of boiling water, uncovered, for 3 minutes; drain. Line an oven tray with baking paper. Spread sprouts on tray; spray with oil. Transfer to oven; roast for 20 minutes or until golden.
- 4Place lentils, sprouts, nuts, mint, vinaigrette and parmesan in a bowl; season with pepper to taste. Toss to combine
Notes
This is a great side for grilled chicken or fish. If brussels sprouts aren't available use chopped cabbage
