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Roasted Purple Sprouting Broccoli With Puy Lentils and Tahini Dressing

serves
Serves 4
time
25 mins
level
Beginner

This hearty salad is full of vibrant green veggies and our delicious Puy Lentils. Tossed with a creamy tahini and lemon dressing, it's perfect for a quick lunch or a light dinner.

Recipe by MOB

Roasted Purple Sprouting Broccoli With Puy Lentils and Tahini Dressing

serves
Serves 4
time
25 mins
level
Beginner

This hearty salad is full of vibrant green veggies and our delicious Puy Lentils. Tossed with a creamy tahini and lemon dressing, it's perfect for a quick lunch or a light dinner.

Recipe by MOB

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

  1. Preheat your oven to 200°C.
  2. Trim the end of the purple sprouting broccoli, then halve widthways and any thicker stems lengthways. 
  3. 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.
  4. 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.
  5. 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.
  6. In a small bowl mix the tahini with the juice of a lemon and a glug of olive oil.
  7. Once cooled, add the broccoli, kale, and lentils to a bowl, pour in the dressing and toss well. 
  8. Plate up and top with a generous sprinkle of chopped mint and a big spoon of pomegranate seeds. 

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