Broccoli and Lentil Salad with Chilli and Pine Nuts
Cook the broccoli in a large saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
- Cook15 min
- Total15 min
- Serves3
- LevelEasy
Ingredients
- 600g broccoli, trimmed, cut into florets
- 1 x 400g can brown lentils, rinsed, drained
- 2 tsps. balsamic vinegar
- 1 tbsp. olive oil
- 6 shallots, ends trimmed, thinly sliced
- 1 long fresh red chilli, deseeded, finely chopped
- 2 garlic cloves, thinly sliced
- 75g baby spinach leaves
- 2 tbsps. toasted pine nuts
Method
- Cook the broccoli in a large saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
- Place the lentils in a bowl. Whisk together the vinegar and 2 teaspoons of olive oil. Add to lentils. Stir to combine.
- Heat the remaining oil in a large non-stick frying pan over medium heat. Add the shallot, chilli and garlic. Cook, stirring, for 1 minute or until aromatic. Add the broccoli and cook, stirring occasionally, for 2 minutes or until heated through and the broccoli is coated in the shallot mixture.
- Add the broccoli mixture and spinach to the lentil mixture. Season with pepper. Toss to combine.
- Divide the salad among serving bowls. Sprinkle with the pine nuts to serve.
