Charred Broccoli, Almond, Lentil Salad

Using up leftovers is one of my favourite challenges! And hence where my suitability for Masterchef would come in….ahem. If anyone reading this is from the admissions team (fat chance) then PICK ME! Anyway, my yearly voyage to my most favourite place in England, Sennen Cove at Lands End, is fast approaching and with only two more sleeps and two more meals I was challenged to use up the innards of the fridge in a creative yet tasty way.

Charred purple sprouting broccoli and almonds tossed with earthy lentils and balsamic red onions. Healthily delicious.

Serves 2

  • 4 oz Puy lentils
  • 1 large red onion, sliced into slithers
  • 2 tbsp balsamic vinegar
  • 1 garlic clove
  • Large handful flat leaf parsley
  • Handful flaked almonds
  • Purple sprouting broccoli for two
  1. Simmer  the lentils in boiling water for about 18 minutes until tender.
  2. Meanwhile, heat a frying pan to a medium-hot and toast the almonds gently for a few minutes until just turning golden. Remove from the pan and set aside when done
  3. Heat 1 tbsp of light oil in the pan and turn the heat down. Gently and slowly soften the onions for about 5-10 minutes until sweet and soft and just beginning to colour. Add the chopped garlic and fry for a few more minutes. Season.
  4. Turn the heat up and add the balsamic. Simmer until reduced for about 1 minute and the onions are coated in a sticky sweet glaze. Remove from the heat and set aside.
  5. Par-boil the broccoli for 1-2 minutes and drain well. Heat a griddle pan until hot and charr the broccoli on all sides for a few minutes on a high heat.
  6. Meanwhile, drain the cooked lentils and season well. Add the onions and parsley and stir. Finally add in the charred broccoli and finally some of the almonds, reserving the majority for the topping to keep them crispy and crunchy!