Roasted Brussels sprouts and lentil salad
300g dried green lentils
16 brussels sprouts, trimmed and halved
Olive oil spray
45g slivered almonds, toasted
½ cup fresh mint
4 tbsp balsamic vinaigrette
25g shaved Parmesan
Place lentils and water in a saucepan and bring to the boil over high heat. Then simmer, covered, until lentils are tender, about 45 mins. Drain.
Meanwhile, preheat oven to 200°C. Line an oven tray with baking paper.
Cook sprouts in a medium saucepan of boiling water, uncovered, for 3 mins; drain. Spread sprouts on oven tray; spray with oil. Roast for 20 mins or until golden.
Place lentils and sprouts in a large bowl with almonds, mint, vinaigrette and Parmesan, season with pepper; toss gently to combine. Serve.