Lentil Salad with Brussels Sprouts

Ingredients

• 400 g Brussels sprouts
• Salt
• Pepper
• 2 tbsp almond sticks (15 g each)
• 1 handful Mint (5 g)
• 2 tbsp white balsamic vinegar
• 1 tbsp Lemon Juice
• 6 tbsp Olive oil
• 300 g pre-cooked lentils (e.g., green or brown; canned, drained weight)
• 30 g Parmesan (32% fat in whole milk)

Instructions

1. 1.

   Clean and wash Brussels sprouts. Halve the florets and blanch them in boiling salted water for about 3 minutes, then drain and let dry. Place on a parchment-lined baking sheet, lightly salt and pepper. Roast Brussels sprouts in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 12 minutes.

2. 2.

   Meanwhile, toast almond sticks in a hot pan without oil over medium heat for 2 minutes until golden brown, set aside to cool. Wash mint, pat dry, and pluck the leaves. In a small bowl whisk vinegar with lemon juice, salt, pepper, and olive oil into a vinaigrette and taste.

3. 3.

   Drain lentils in a sieve, rinse, and let drain. Gently mix lentils with Brussels sprouts and two‑thirds of the mint. Sprinkle Parmesan on top. Serve salad on plates, sprinkle with almonds, lightly grind more pepper over it, and garnish with remaining mint.