Waitrose and Partners
Purple sprouting broccoli, anchovy & sun-dried tomato salad

Purple sprouting broccoli, anchovy & sun-dried tomato salad

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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  • 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


  1. 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.

  2. 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



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.


Typical values per serving when made using specific products in recipe


1,170kJ/ 281kcals



Saturated Fat












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