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Ingredients
- long-stemmed broccoli 100g
- garlic 1/2 clove, crushed
- Puy lentils 50g
- cherry tomatoes 8, halved
- red onion 1/4, finely sliced
- lemon 1/2, zested
- oil 1 tsp
Dressing
- lemon 1/2, juiced
- preserved lemon 1 small, pulp scraped out and skin finely chopped
- flat-leaf parsley a small handful, plus extra for the dressing
- white wine vinegar 1 tsp
- oil 1 tsp
Method
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 333
- Fat 3.6g
- Saturates 1.3g
- Carbs 38.2g
- Fibre 12.7g
- Protein 19.1g
- Salt 0.1g