150 gmsmall green lentilsFor deep-frying:vegetable oil2 kgBrussels sprouts, trimmed and halved1½ cups (loosely packed)mintVincotto dressing200 mlextra-virgin olive oil100 mlvincotto2 tbsphot English mustard
Combine lentils in a saucepan with enough cold water to cover generously, bring to the boil and cook until just tender (15-20 minutes), then drain and set aside.
For vincotto dressing, whisk ingredients in a bowl to combine, season to taste, set aside.
Preheat oil in a large deep-sided saucepan or deep-fryer to 180C. Deep-fry Brussels sprouts in batches, stirring occasionally, until crisp and dark golden (4-5 minutes), drain on absorbent paper and transfer to a large bowl.
Add lentils, mint and vincotto dressing, toss to coat and serve hot.
This recipe is from the December 2010 issue of Australian Gourmet Traveller.