Crispy fried Brussels sprouts with lentils and mint
My daughter Nell virtually forced this on me when we had lunch at Manteca in Shoreditch (where she works). Vincotta is heavily reduced, pressed, unsieved grape must and is a speciality of Puglia....
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Ingredients
- 50 g Puy or similar green lentils
- Oil, for deep frying – if you’re not air-frying
- 700 g Brussels sprouts, trimmed and halved
- Leaves from a small bunch of mint, chopped
- 70 ml Extra virgin olive oil (approx 4 tbsp)
- 30 ml vincotto, (or pomegranate mollases)
- ¾ tbsp Dijon mustard
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