Crispy fried brussels sprouts with lentils and mint

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Ingredients

2 kgs	Brussels sprouts, cut in half (Main)
150 g	Lentils
1 bunch	Fresh mint
1 to taste	Salt, Murray River Salt, or other good flaked salt
1 bunch	Flat leaf (Italian) parsley

Dressing

2 Tbsp	Mustard, hot English
100 ml	Vincotto
200 ml	Extra virgin olive oil

Directions

1. Heat deep-fryer to 180C.
2. Cook lentils in simmering water until tender.
3. For dressing, whisk together ingredients and season with salt and pepper.
4. Cook brussels sprouts in batches until golden and crispy (stand back!).
5. Season with salt, add dressing, mint, parsley and lentils. Shake it up and suck it down!