Danie główne
Roasted Brussels Sprouts, Lentils & Feta Bake
40 minPorcje: 2Nutri-Score B€
B
40 min
40 minRoasted Brussels Sprouts, Lentils & Feta Bake
przepis od
Katie Leonard
@thehumblepescatarian
1 przepis
1 import
ugotowano 0 razy
czego potrzebujesz
Składniki
Brussels sprouts (trimmed and halved)Warzywa i owoce400 g
Green or brown lentils (tin) (drained)Spiżarnia400 g
Lemon (zested and juiced)Warzywa i owoce1 kawałek- Fresh dill (chopped)Warzywa i owoce10 g
Feta (one block)Nabiał200 g
Olive oil (for drizzling)Spiżarnia20 ml
Water (dash)Inne30 ml
Salt (to taste)Przyprawy2 g
Black pepper (to taste)Przyprawy1 g
na porcję
Wartości odżywcze
456kcal
- Węglowodany
- 39 g
- Białko
- 21 g
- Tłuszcz
- 24 g
czego użyjesz
Przybory
Piekarnik
Naczynie żaroodporne
krok po kroku
Przygotowanie
- Krok 1
Preheat the oven
- Preheat the oven to 200 °C (fan).
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 5
Serve
- Serve immediately on its own or with fish cakes or tofu.