brussel sprout + lentil salad

locorcoran

Eating salad doesn’t have to be boring.

It shouldn’t be hard to make. You don’t need to overcomplicate things.

Take this humble roasted Brussel sprout number made with a tin of brown lentils, a scattering of walnuts and dried cranberries and some freshly chopped kale. Toss it all together with a bit of spiced tahini yoghurt to serve and you’ve got yourself a nicely rounded dish.

Easy, healthy, uncomplicated – but a little different.

Make it whilst Brussel sprouts are in season this winter.

A firm believer that literally any vegetable can taste good when roasted in olive oil with salt and pepper. The Brussel sprout being no exception.
Giving them a head start in a hot oven.
Tinned brown lentils are so easy to use. They’re filling, nutritious and not to mention – delicious.
Such a simple salad, however “new” enough to impress your guests.
Served here as part of another “jazzing up the humble snag” series. Homemade hummus and my roast parsnip, pepitas and parmesan also pictured.

brussel sprout + lentil salad

Serve this warm salad with a piece of grilled steak or fish, as part of a barbecue spread or to enjoy on it’s own.

500 grams (or thereabouts) of Brussel sprouts (use the baby ones if you can get them), halved
1 x 400 gram tin of brown lentils, drained
A scattering of walnuts
A handful of dried cranberries
A handful of finely chopped kale
Paprika
Cumin
Olive oil
Salt and freshly cracked pepper

Spiced tahini yoghurt*, to serve
A few tablespoons of natural yoghurt
1/2 a teaspoon of minced garlic
1 x tablespoon of tahini
A spritz of fresh lemon juice
A few drops of sesame oil
A drizzle of maple syrup
A shake of ground cumin
Salt and freshly cracked pepper
A splash of water, to loosen

  • Throw the halved Brussel sprouts into a baking dish with a hit of olive oil, a sprinkling of both paprika and cumin and some salt and pepper. Roast for 10-15 minutes in a hot oven to give them a head start.
  • Now whack the drained lentils into the baking dish, give it a bit of a shake around and add a touch more oil/salt/pepper to coat if you think it needs it. Roast again until the Brussels are cooked nicely and the lentils have started to crisp up.
  • Pour out onto a serving dish and scatter over the walnuts, cranberries and kale, tossing to combine.
  • Ripple the yoghurt through to serve.

    *To make the spiced yoghurt – Simply mix together the yoghurt, garlic, tahini, lemon juice, sesame oil, maple syrup, cumin and season with salt and pepper (loosening up with a splash of water if need be).

If you make this recipe I’d love to know what you think. Please feel free to comment below. And don’t forget to tell your friends about Lo’s Kitchen.

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  1. Pingback: parsnip, pepitas + parmesan – lo's kitchen

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