Brussels sprouts, lentil and goats curd salad

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

Recipe «Brussels sprouts, lentil and goats curd salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.