Roasted Brussels sprouts and warm carrot salad
650 g, halved
4 medium, sliced diagonally
4 clove(s), thinly sliced
112 g, (Buy 125g) fat trimmed, cut into strips
1 tbs, (5 sprigs)
½ cup(s), (100g)
Lentils, canned, rinsed, drained
1 400g can, (1x400g can)
2 tbs, toasted (see tip)
Reduced fat feta cheese
50 g, crumbled
¼ cup(s), micro herbs
- Preheat oven to 200°C or 180°C fan-forced. Place brussels sprouts, carrot, garlic, bacon, thyme and oil in a large bowl. Season with salt and pepper and toss to coat. Arrange in a single layer on a large baking tray. Bake for 30 minutes or until golden and tender. Discard thyme.
- Meanwhile, cook rice following packet instructions until tender. Drain well.
- Combine rice. lentils and roasted vegetables in a large bowl. Toss to combine. Top with sunflower seeds, feta and herbs to serve.