HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconZa’atar Roasted Sprouts With Rice & Lentil Salad
topBanner
Za’atar Roasted Sprouts with Rice & Lentil Salad

Za’atar Roasted Sprouts with Rice & Lentil Salad

Read more

The classic middle-eastern pairing of lentils and rice is as filling as it is protein-rich and good for you! Za’atar-roasted sprouts, sweet currants and fresh mint flavour the dish, and fetta adds saltiness. You’ll want to tuck into this bowl of nourishment time and time again.

Tags:Naturally Gluten-FreeHigh FiberLow CalorieLow SodiumNut FreeUnder 30 MinutesVeggie
Allergens:SesameMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

8

Brussels sprouts

1 tsp

zaatar

(ContainsSesame)

100 g

jasmine rice

½

red onion

1 clove

garlic

1 tin

lentils

1

carrot

¼ cup

dried currants

½ bunch

mint

1

lemon

½ block

fetta cheese

(ContainsMilk)

Not included in your delivery

1 tbs

olive oil

1 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1580 kJ
Fat14.4 g
of which saturates5 g
Carbohydrate39.9 g
of which sugars16 g
Dietary Fibre0 g
Protein15.6 g
Sodium354 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Grater
Knife
Strainer
Pot
Bowl
Pan
Spoon
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 200°C/180°C fan-forced. Line an oven tray with baking paper.

2

To prepare the ingredients, halve the Brussels sprouts and finely chop the red onion. Peel the garlic and carrot. Then, crush the garlic and grate the carrot. Finely shred the mint and crumble the fetta. Juice the lemon, and drain and rinse the lentils.

3

Toss the Brussels sprouts in the za'atar and half of the olive oil. Season generously with salt and pepper. Place on the prepared oven tray in a single layer and cook for 20 minutes or until tender.

4

Meanwhile, place the Jasmine rice into a sieve and rinse with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Place rice and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 10-12 minutes or until rice is soft and water has absorbed.

5

Heat the remaining olive oil in a medium frying pan over a medium heat. Add the red onion and garlic and cook stirring for 3 minutes or until softened. Add the lentils and rice and cook stirring for about 2 minutes or until they dry out a little. Transfer to a large bowl. Stir through the carrot, currants, mint and lemon juice.

6

To serve, divide the salad between bowls. Top with the Brussels sprouts and crumbled fetta.