Roast Brussels Sprouts, Black Lentils and Chickpeas w Anchovy, Lemon, Black Pepper and Marjoram dressing

I love Brussels Sprouts. Roasted, charred, stir fried or grated (raw) in a salad.

This warm salad is substantial enough as a main dish or as a side with your protein of choice. Anchovies make such a delicious sauce/dressing and roasting the Brussels sprouts with anchovy adds wonderful depth to each morsel.

When I made this last night, I was already pretty hungry and in a rush. Next time, I’ll add either a fried/poached/soft boiled egg on top.

Marjoram can be subbed with any other herb of choice, if I had Italian parsley on hand - I’d add some to finish off the salad.

Dried lentils and chickpeas are time consuming to prep, personally - I much prefer them to canned legumes/beans. However, if you’re time poor, make sure the canned stuff is rinsed thoroughly before warming through.

**Gluten free and refined sugar free