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


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! :)

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

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    Organic Grocery


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