Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
To make the dressing, whisk the lemon juice, finely chopped preserved lemon, a little chopped parsley and vinegar with 1 tsp oil and season.
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.