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Brussels sprouts, lentil and goat's curd salad
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Winter salad perfect for Sunday roast.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 300g Brussels sprouts, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 400g canned lentils, drained, rinsed
  • 18.20 gm extra virgin olive oil
  • 20.00 ml sherry vinegar
  • 5.90 gm Dijon mustard
  • Goat's curd, to serve
  • Fresh thyme sprigs, to serve
Instructions:
  • Heat olive oil in a non-stick frying pan over medium-high heat. Add Brussels sprouts and garlic. Cook, stirring occasionally, for 10 minutes or until sprouts are tender.
  • - Pour the canned lentils into a pan. - Mix together 1 tablespoon of extra virgin olive oil, sherry vinegar, and Dijon mustard, then pour it into the pan with the lentils. - Season the lentils to taste. - Stir the mixture until the lentils are heated through. - Transfer the warm lentils to a serving bowl. - Finish by topping the lentils with goat’s curd and fresh thyme sprigs.

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