Charred Brussels sprouts with chorizo & lentils

SERVES 6 READY IN 30 MINS

375g Brussels sprouts,

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peeled 1 fat garlic clove,

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finely chopped 1tbsp olive

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oil 375g ready-cooked Puy

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lentils 200g cured chorizo,

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sliced Knob of butter

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Handful of flat-leaf parsley,

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chopped FOR THE DRESSING

3tbsp sherry vinegar 6tbsp

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olive oil Pinch of caster sugar

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1 Halve and then blanch the sprouts in boiling water for 1 min and drain. Refresh in ice-cold water and drain.

2 In a pan, fry the garlic in olive oil and add the lentils to warm through. Set aside in a large bowl. In the same pan, fry the chorizo until crisp then add to the lentils. Add butter to the pan and, over a high heat, cook the sprouts until charred. Add to the lentil mix.

3 Mix the dressing and pour over the lentils with the parsley.