Roasted Sprout Salad with Puy Lentils, Cabbage & Creamy Yoghurt Dressing
If you love sprouts, why not enjoy them more than once a year?! They are delicious roasted and also brimming with nutrition.
Sprouts are part of the cruciferous vegetable family and a source of a particular phytochemical (plant chemical) named diindolylmethane (or DIM for short). Although much research into DIM uses far greater quantities than you could ever expect to achieve through diet, health claims are impressive including anti-cancer and hormone balancing.
Regardless of these claims, we know for sure that sprouts are packed full of fibre, vitamin K and vitamin C and therefore make a brilliant addition into your diet (if you like them of course)!!
Vegetarian (easily vegan, swap Greek yoghurt for soy)
1 hour to prepare and cook
250 gram sprouts, outer leaves removed and halved
150g puy lentils
Quarter cabbage, finely sliced
1 small red onion, finely sliced
2-3 tbsp olive oil
Zest and juice of half a lemon, plus wedges to serve
2 cloves garlic, finely sliced
1-2 tbsp Greek yoghurt
1 tsp mustard
1. Heat the oven to 180 degrees. Place the prepared sprouts into a roasting dish and cover with 1 tbsp olive oil and some seasoning. After 20 minutes in the oven add the garlic and lemon zest and a little more oil to coat before returning to cook for a further 10 minutes.
2. Meanwhile, cook the lentils according to packet instruction. This should take approximately 20-25 minutes.
3. Once both the sprouts and lentils are cooked, combine in a large mixing bowl with the cabbage and red onion. Whilst the mixture is still warm, stir through the Greek yoghurt, remaining 1 tbsp olive oil, mustard, lemon juice and additional seasoning. You may like to add each of the ingredients slowly, mixing as you go until you have coated the sprouts and lentils as you please. Serve warm with an additional wedge of lemon.