Ingrédients
- 500g purple sprouting broccoli
- 200g kale
- 2 pouches of Merchant Gourmet Puy Lentils (500g)
- 2 lemons
- 1 tbsp tahini
- 4 tbsp pomegranate seeds
- Bunch of mint
- Salt
-
Olive oil
Méthode
- Preheat your oven to 200°C.
- Trim the end of the purple sprouting broccoli, then halve widthways and any thicker stems lengthways.
- Place in a roasting pan, drizzle generously with olive oil and salt, toss well and place into the oven for about 15 mins, turning once, until cooked through with some good colour.
- Meanwhile, heat a splash of olive oil in a large pan over a high heat, add the kale and stir fry for a few mins until charred and crispy. Set aside.
- Add the lentils to a bowl along with the juice and zest of half a lemon, a drizzle of olive oil and a pinch of salt. Mix well.
- In a small bowl mix the tahini with the juice of a lemon and a glug of olive oil.
- Once cooled, add the broccoli, kale, and lentils to a bowl, pour in the dressing and toss well.
- Plate up and top with a generous sprinkle of chopped mint and a big spoon of pomegranate seeds.
