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Warm Brussels sprout salad
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½ red onion, finely sliced
½ lemon, juice
300g essential Brussels sprouts, halved or quartered
1 tbsp olive oil
1½ tsp sweet paprika
1 tsp ground cumin
2 garlic cloves, crushed
½ tsp fennel seeds
30g pumpkin seeds
250g pack cooked beluga lentils
20g dill, chopped
25g pack flat leaf parsley
30g sultanas, chopped
40g Greek light salad cheese
60g fat free yogurt, to serve
1. Preheat the oven to 180˚C, gas mark 4. Put the onion in a small bowl with the lemon juice and set aside. On a large baking tray, toss the sprouts with the oil, paprika, cumin, garlic and fennel seeds; add 3 tbsp water, season and roast for 15 minutes, then add the pumpkin seeds and cook for a further 5 minutes. Stir through the lentils and cook for 4-5 minutes more.
2. Toss the sprouts and lentils with the herbs, sultanas, onion and lemon juice. Crumble over the cheese and serve with the yogurt alongside.
This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2018.