salad - Warm Lentils and Brussels Sprouts Salad

By tinathorn

Ingredients

• 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

Preparation

Step 1

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.