The biggest trick here is a combination of cilantro and balsamic vinegar. It gives such a strong tangy taste - very much sour still live and green, it's just fantastic, you should definitely try it. It goes perfectly with a harsh flavour of roasted Brussels sprouts and mild green lentils. And in addition to a wonderful taste it's a smart balanced meal - you get proteins from the lentils and priceless dietary fiber from the vegetables and greens. Ok, run to the kitchen!
Warm Lentils and Brussels Sprouts Salad
Ingredients (serves 4):
400 g Brussels Sprouts
3 cups cooked green lentils
a bunch of cilantro
a little bigger bunch of flat-leaf parsley
1 red onion
balsamic vinegar
extra virgin olive oil
sea salt and freshly ground black pepper
Directions:
Preheat the oven to 200ºC. Wash and cut your Brussels sprouts in halves, toss them with some olive oil, lay on a baking tray, sprinkle with freshly ground black pepper and place in the oven for 25 minutes until they become tender.
Thinly slice your onion, chop the greens, add about 1 teaspoon sea salt and mix together all ingredients in a bowl.
Generously dress the salad with balsamic vinegar, add a little olive oil for a milder flavour and serve.
Bon Appétit!
Yum, this dish is right down my alley! So easy too! Thanks for sharing. Cheers! :)
ReplyDeletethank you! :))
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