Organic Food Delivery

 

Broccoli, green lentil and feta salad with a broccoli pesto dressing

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.

 

 

Enjoy with wild abandon.

Ingredients

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

Do we deliver to you?

We deliver to Bristol, Bath, Chew Valley, Weston-Super-Mare, Frome and plenty of places in-between!

Nature-friendly farming

Nature-friendly farming

Healthy food

Healthy food

Local first

Local first

Ethical trading

Ethical trading

Waste not

Waste not

Community hearted

Community hearted