Warm Lentils and Brussels Sprouts Salad

posted on: May 7, 2013

I made this salad yesterday for dinner, it was something like taking everything what was left in the fridge and mixing it all together in a bowl. And when I tasted it I couldn't believe I made it just like that - it was so tasty and delicious and tangy I hardly resisted having another plate!

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!

3 comm.:

  1. Yum, this dish is right down my alley! So easy too! Thanks for sharing. Cheers! :)

    ReplyDelete
  2. Thanks For The Resourceful Element.Looking forward to get more articles from you.

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