Brussels sprouts, lentil and goats curd salad

Cooking Salads Brussels sprouts, lentil and goats curd salad

This delicious winter salad is a great accompaniment to a Sunday roast.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat 2 tablespoons extra virgin olive oil in a non-stick frying pan over medium-high heat. Add Brussels sprouts and garlic cloves. Cook, stirring, for 10 minutes or until sprouts are tender.
  2. Add a canned lentils. Combine 1 tbs extra virgin olive oil, sherry vinegar and Dijon mustard. Add to pan. Season. Stir until lentils are warmed through. Transfer to a bowl. Top with goat’s curd and fresh thyme sprigs.

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2 tbsp extra virgin olive oil
300g Brussels sprouts, thinly sliced
2 garlic cloves, thinly sliced
400g canned lentils, drained, rinsed
1 tbsp extra virgin olive oil
1 tbsp sherry vinegar
1 tsp Dijon mustard
Goat's curd, to serve
Fresh thyme sprigs, to serve

Adv

Autors
Preparation time
5
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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