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
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.