Porteno-Style Brussels Sprouts

Cook Time 30 minutes

Servings 2

Ingredients

1 cup dry Puy lentils, rinsed

500g Brussels sprouts, trimmed and halved

1 tsp garlic powder

¼ cup of hazelnuts, toasted 

2 sprigs of mint, leaves torn

Dressing 

1 tsp hot English mustard 

1 tbsp vincotto (or caramelised balsamic vinegar)  

3 tbsp extra virgin olive oil

Salt and pepper 

Method

Place the lentils in a saucepan and cover with water. Bring to the boil and the turn to a simmer on medium heat. Cook for 15-20 minutes, until tender. Drain and season with salt and drizzle olive oil.

In a large bowl, toss the sprouts with olive oil, garlic powder and salt to evenly coat.

Preheat air fryer or oven to 190°C. Place the sprout in the basket and roast for 10-15 minutes, shaking the basket halfway through, until edges are crispy and caramelised.

Whisk the dressing ingredients together.

Combine the cooked sprouts with the lentils and toss through the dressing. Arrange on a platter and garnish with hazelnuts and mint.