Roast broccoli with lentils and preserved lemon

Name: Roast broccoli with lentils and preserved lemon
Total time: 40 min
Yield: serves 1
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; 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

40 minutes
serves 1
Easy

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.

September 24, 2015 at 9:13 am

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

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.