Plato principal
Roasted Brussels Sprouts, Lentils & Feta Bake
40 minPara 2Nutri-Score B€
B
40 min
40 minRoasted Brussels Sprouts, Lentils & Feta Bake
receta de
Katie Leonard
@thehumblepescatarian
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
Brussels sprouts (trimmed and halved)Frutas y verduras400 g
Green or brown lentils (tin) (drained)Despensa400 g
Lemon (zested and juiced)Frutas y verduras1 pieza- Fresh dill (chopped)Frutas y verduras10 g
Feta (one block)Lácteos200 g
Olive oil (for drizzling)Despensa20 ml
Water (dash)Otro30 ml
Salt (to taste)Especias2 g
Black pepper (to taste)Especias1 g
por ración
Nutrición
456kcal
- Carbohidratos
- 39 g
- Proteínas
- 21 g
- Grasas
- 24 g
lo que usará
Utensilios
Horno
Fuente de horno
paso a paso
Preparación
- Paso 1
Preheat the oven
- Preheat the oven to 200 °C (fan).
- Paso 2
Roast the sprouts and lentils
- Add the halved sprouts and drained lentils to a roasting dish.
- Drizzle with olive oil and a dash of water, then season with salt and pepper.
- Roast until the sprouts are golden and the lentils slightly crisp around the edges.
- Paso 3
Add the lemon and dill
- Remove the dish from the oven.
- Mix through the lemon zest, half the lemon juice and the chopped dill.
- Paso 4
Bake with the feta
- Nestle the feta block in the middle of the dish.
- Drizzle over the remaining lemon juice and a little olive oil.
- Return to the oven until the feta is soft and starting to brown on top.
- Paso 5
Serve
- Serve immediately on its own or with fish cakes or tofu.