Purple sprouting broccoli, anchovy & sun-dried tomato salad

Name: Purple sprouting broccoli, anchovy & sun-dried tomato salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 230 g pack Purple Sprouting Broccoli Spears; 6 anchovy fillets; 80 g jarred sun-dried tomatoes; 2 tbsp nonpareille capers; 200 g cherry tomatoes, quartered; 25 g pack basil, leaves torn; 250 g pack Merchant Gourmet Tomatoey Puy and Green Lentils; 1 little gem lettuce, quartered and chopped into 1-2cm strips

A lovely meal in its own right, this also makes an excellent side dish to go with fish, chicken or lamb chops.

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HealthyHigh fibre2 of your 5 a day

Serves4
CourseSide
Prepare15 mins
Cook5 mins
Total time20 mins

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Ingredients

230g pack Purple Sprouting Broccoli Spears
6 anchovy fillets
80g jarred sun-dried tomatoes
2 tbsp nonpareille capers
200g cherry tomatoes, quartered
½ x 25g pack basil, leaves torn
250g pack Merchant Gourmet Tomatoey Puy and Green Lentils
1 little gem lettuce, quartered and chopped into 1-2cm strips

Method

Bring a large saucepan of salted water to the boil. Cut the stems of the purple sprouting broccoli into 1-2cm lengths and the bigger florets into 2-3 pieces. Blanch for 2 minutes, drain and run under cold water, then drain again.
Meanwhile, on a board, chop together the anchovies and sun-dried tomatoes until almost a purée. Scrape into a mixing bowl and add 2 tbsp oil from the anchovy can or jar and 1 tbsp oil from the tomato jar. Stir in the capers, cherry tomatoes, most of the basil (reserving some whole leaves to serve) and the lentils, then add the blanched broccoli. Season, adding more anchovy or tomato oil if liked. Add the lettuce just before serving, then transfer to a platter and sprinkle with the remaining basil.

Cook’s tip

LEFTOVERS

Anchovies

Roughly chop and melt in a small pan with a little crushed garlic. Toss through cooked spaghetti with chopped fresh tomatoes, torn mozzarella and a few basil leaves.