Za’atar Roasted Sprouts with Rice & Lentil Salad

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.

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.

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.

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.

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