Crispy fried brussels sprouts with lentils and mint
Photo by Thinkstock
|2 kgs||Brussels sprouts, cut in half|
|1 bunch||Fresh mint|
|1 bunch||Flat leaf (Italian) parsley|
|1 to taste||Salt, Murray River Salt, or other good flaked salt|
- Heat deep-fryer to 180C.
- Cook lentils in simmering water until tender.
- For dressing, whisk together ingredients and season with salt and pepper.
- Cook brussels sprouts in batches until golden and crispy (stand back!).
- Season with salt, add dressing, mint, parsley and lentils. Shake it up and suck it down!