Roasted Brussels sprouts and lentil salad

Prep 0 h : 5 m
Cook 0 h : 45 m


  • 300g dried green lentils

    750ml water

    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.