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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Ingredients
Method
Roasted brussels sprouts & lentil salad
1.Place 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.
2.Preheat oven to 200°C.
3.Cook 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.
4.Place lentils, sprouts, nuts, mint, vinaigrette and parmesan in a bowl; season with pepper to taste. Toss to combine
This is a great side for grilled chicken or fish. If brussels sprouts aren’t available use chopped cabbage
Note
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