Save to your scrapbook
Broccoli & lentil salad with salsa verde
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
300g Broccoli Crown
2 tsp olive oil
250g pack ready-cooked Puy lentils
4 Cooks’ Ingredients Chargrilled Tomatoes in Oil, drained and chopped
For the salsa verde
20g flat leaf parsley leaves, finely chopped
10g mint leaves, finely chopped
10g basil leaves, finely chopped
1½ tsp nonpareille capers, drained and chopped
1½ tsp sultanas, chopped
1 clove garlic, finely grated
3 tbsp extra virgin olive oil
2 tsp sherry vinegar
1. Preheat the oven to 200ºC, gas mark 6 and line a large baking tray with foil.
2. Cut the broccoli and stalk into large bitesized pieces and toss in the prepared tray with the oil and some seasoning. Roast for 10 minutes until the broccoli is tender.
3. Meanwhile, mix all the ingredients for the salsa verde together, stir well and season. Add 1 tbsp water to loosen the sauce, if needed.
4. Heat the lentils according to pack instructions. Toss with the tomatoes and broccoli, then divide between 2 warmed plates. Spoon over the salsa verde to serve.
Typical values per serving:
This recipe was first published in September 2021.