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Broccoli and lentil salad with chilli and pine nuts
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Prep Time:
20 minutes
Cook Time:
7 minutes
Total Time:
27 minutes
Balsamic-infused salad: Easy, delicious, and nutritious.
Ingredients:
  • 600g broccoli, trimmed, cut into florets
  • 1 x 400g can brown lentils, rinsed, drained
  • 6 shallots, ends trimmed, thinly sliced
  • 1 long fresh red chilli, deseeded, finely chopped
  • 2 garlic cloves, thinly sliced
  • 75g baby spinach leaves
  • 40.00 ml toasted pine nuts
Instructions:
  • Blanch the broccoli in a large pot of boiling water for 3-4 minutes until vibrant green and slightly tender. Shock in cold water, then drain.
  • Combine vinegar and 2 teaspoons of olive oil in a bowl with the lentils. Mix well.
  • In a large non-stick frying pan over medium heat, heat the rest of the oil. Add shallot, chili, and garlic. Sauté for 1 minute until fragrant. Toss in the broccoli and cook for 2 minutes until warmed and well coated in the shallot mixture.
  • Combine the broccoli mixture and spinach with the lentil mixture. Season generously with pepper and mix well until fully combined.
  • Distribute the salad evenly into individual serving bowls and garnish with the pine nuts before serving.

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