Roasted Brussels Sprouts & Lentil Salad by Tanerxaydin

Ingredients

• 200g (7 oz) sweet potato, pre-cooked
• 200g (7 oz) brussels sprouts, pre-cooked
• 100g (3.5 oz) cooked lentils
• 120g (4 oz) white beans
• 1 red onion, roughly chopped
• 2 tbsp olive oil, plus extra for roasting
• 1 tsp mustard
• 1 tsp apple cider vinegar
• 1 tsp maple syrup
• 1/2 tsp salt, freshly ground (adjust to taste)
• 1/4 tsp black pepper, freshly ground (adjust to taste)

Instructions

1. Wash the Brussels sprouts, then cook them in boiling water for 15 minutes. Cook the sweet potato for 7 minutes in a separate pot.
2. Preheat the oven to 200°C (392°F). Line a baking tray with parchment paper. Lightly smash the cooked Brussels sprouts, then arrange them on the tray along with the sweet potato and red onion. Drizzle with a little olive oil and roast for 20-22 minutes until golden and slightly crispy.
3. In a small jar, combine 2 tbsp olive oil, apple cider vinegar, mustard, maple syrup, and a pinch of salt. Shake well to create the dressing.
4. In a large bowl, mix the cooked lentils and white beans. Add the roasted vegetables once they’re ready, then pour over the dressing. Toss everything gently, and season with salt and freshly ground pepper to taste
5. Serve warm and enjoy.