Olive Magazine
Roast broccoli with lentils and preserved lemon

Roast broccoli with lentils and preserved lemon

Published: September 24, 2015 at 9:13 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 1

This recipe for roast broccoli with lentils and preserved lemon makes for a really easy midweek meal for one. It's vegetarian, ready in under and hour and around 300 calories, but still delivers big, punchy flavours. You're welcome

  • Vegan
  • Vegetarian
Nutrition:
NutrientUnit
kcal333
fat3.6g
saturates1.3g
carbs38.2g
fibre12.7g
protein19.1g
salt0.1g
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Ingredients

  • 100g  long-stemmed broccoli
  • 1/2 clove garlic, crushed
  • 50g Puy lentils
  • 8 cherry tomatoes, halved
  • 1/4 red onion, finely sliced
  • 1/2 lemon, zested
  • 1 tsp oil

Dressing

  • 1/2 lemon, juiced
  • 1 small preserved lemon, pulp scraped out and skin finely chopped
  • a small handful flat-leaf parsley, plus extra for the dressing
  • 1 tsp white wine vinegar
  • 1 tsp oil

Method

  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Toss the broccoli with 1 tsp oil, lemon zest, garlic and season well. Tip onto a baking tray and cook for 10 minutes until tender and golden at the edges.

  • STEP 2

    Rinse the lentils and put in a small pan with cold water. Bring up to the boil and cook for 25 minutes until the lentils are tender.

  • STEP 3

    To make the dressing, whisk the lemon juice, finely chopped preserved lemon, a little chopped parsley and vinegar with 1 tsp oil and season.

  • STEP 4

    Drain the lentils and toss with most of the dressing. Add the cherry tomatoes, red onion and most of the parsley and toss. Tip onto a plate, top with the roasted broccoli and the remaining dressing.

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