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Tasty warm lentil salad
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Total Time:
13 minutes
Ingredients:
  • 1 x 50 g tin of anchovies in oil, from sustainable sources
  • 1 preserved lemon (20g)
  • 400 g tenderstem broccoli
  • 1-2 fresh mixed-colour chillies
  • 2 x 250 g packets of cooked lentils
Instructions:
  • In a blender, combine anchovies and their oil with 1 tablespoon of liquor from the preserved lemon jar and a splash of water. Blend until smooth, adding more water as needed. Trim broccoli and blanch in boiling salted water for 3 minutes until tender. Meanwhile, quarter preserved lemon, remove seeds, and finely chop the rind. Slice chillies. Drain broccoli, return to pan and toss with lemon, most of the chilli, and 1 tablespoon of olive oil. Add lentils and toss for 2 minutes. Divide among plates, drizzle with anchovy dressing, and garnish with remaining chilli. Finish with ½ tablespoon of olive oil.

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