Roasted Brussels sprouts and warm carrot salad

Step 1

Preheat oven to 200°C or 180°C fan-forced. Place brussels sprouts, carrot, garlic, bacon, thyme and oil in a large bowl. Season with salt and pepper and toss to coat. Arrange in a single layer on a large baking tray. Bake for 30 minutes or until golden and tender. Discard thyme.

Step 2

Meanwhile, cook rice following packet instructions until tender. Drain well.

Step 3

Combine rice. lentils and roasted vegetables in a large bowl. Toss to combine. Top with sunflower seeds, feta and herbs to serve.