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Ingredients

Apple, Apricot, Asparagus, Baby Spinach, Bananas, Beetroot, Borlotti Beans, Broad beans, Broccoli, Brown Mushrooms, Brussels Sprouts, Butter Beans, Cabbage, Cabbage (Tundra), Cabbage January King, Cabbage Savoy, Carrot, Carrots, Celeriac, Chard, Cherry Tomatoes, Chilli, Coriander, Courgettes, Cucumber, cumin, Dates, Eggs, Garlic, Ginger, Green Onions, Green Peppers, Greens, Herbs, Jerusalem Artichoke, Kale, Leeks, Lemon, Lentils, Lettuce, Marrow, Mint, Mixed herbs, Mixed Leaves, Mushrooms, New Potatoes, Onion, Oranges, Oyster Mushrooms, Parsley, Parsnips, Pear, Peas, Peppers, Potato, Potatoes, Potatoes-Pink Fir Apple, Purple Sprouting Broccoli, Radish, Red Cabbage, Red Pepper, Rhubarb, Sage, Spring Greens, Squash, Swede, Sweet Potato, sweetcorn, Thyme, Tomatoes, Turmeric, Watermelon, White Cabbage

Broccoli, Green Lentil and Feta Salad with a Broccoli Pesto Dressing

By: Laurence Guy

Does it get anymore broccolicious? Doubtful.

  • Start by taking dried lentils and cooking in stock until tender, drain and set aside to cool.
  • Take the broccoli and cut the florets off before trimming the stalk of any rough ends and cutting into fine slices.
  • Bring a pan of salted water to a rolling boil and plunge your broccoli florets and stalk into the water for fifteen seconds before draining and plunging into a bowl of cold water.
  • Remove the broccoli stalks after a minute and place in a blender with the lemon juice, a peeled clove of garlic, a little salt and pepper and 100ml of olive oil. Blend the pesto mix together and set aside.
  • Heat up a dry frying pan and toast the mixed seeds, remove from the heat and set aside when they start to pop.
  • Finish the salad by mixing the broccoli florets, lentils and crumbled feta in a bowl. Scatter over the toasted seeds and drizzle over the pesto dressing.

Ingredients

  • 150g dried green lentils
  • 100g feta
  • 1 large head broccoli
  • juice of one lemon
  • 1 clove garlic
  • olive oil
  • 2 tbsp mixed seeds

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