Black Lentil & Roast Broccoli Salad
If you’ve never roasted broccoli before, now is the time to start! Paired with the sweetly roasted shallots and tossed with salty, crumbly goats cheese, this salad makes a delicious light lunch. It would also be fantastic as a hearty side to the Brown Rice & Caramelised Shallot Tart at your next picnic!
Lentil & Roast Broccoli Salad
Serves 3 as a light main or 4-6 as a side
Ingredients
1 cup black lentils
2 cups water
1 stock cube
200g broccoli broken into florets
6 shallots
10 cloves garlic (skin left on)
3 Tbsp olive oil
100g kale (stems removed and roughly torn)
1 tsp olive oil
1/4 cup goats cheese, crumbled
1/2 cup pepitas
Method
Preheat your oven to 200˚C.
Put the lentils in a small frying pan along with 2 cups of water and the stock cube. Bring to the boil then reduce hat and simmer until the lentils are cooked through (about 25-30 minutes). Drain and set aside.
While the lentils cook, roast the broccoli. Toss the broccoli florets, shallots (leave these whole) and garlic cloves with 3 Tbsp olive oil and a pinch of salt. Place on an oven tray and roast at 200˚C for 30 minutes.
Remove from the oven and, once cool enough, remove the outer skin from the shallots and tear them roughly into large pieces. Pop the garlic cloves out of their skins (don’t worry if they’re very soft - just try to leave as little behind with the skins as possible).
Put the kale leaves in a large bowl and add 1 tsp olive oil and a pinch of salt. Massage the kale leaves until they soften and turn a slightly brighter green.
Add the lentils, broccoli, goats cheese and pepitas. Toss to combine, add cracked pepper and serve.
