Charred chilli broccoli, bresaola, kale & lentil salad

Ingredients

• •  3 tbsp red wine vinegar
• •  1½ tbsp caster sugar
• •  1 red onion, finely sliced
• •  150g kale
• •  1 broccoli, cut into florets
• •  1 tbsp Napolina Olive Oil
• •  1 garlic clove, crushed
• •  1 lemon, juiced
• •  1 red chilli, finely sliced
• •  2 x 400g cans Napolina Lentils, drained and rinsed
• •  1 x 400g can Napolina Chickpeas, drained and rinsed
• •  200g bresaola
• •  ½ small bunch of basil, roughly chopped, to serve
• For the dressing
• •  1 lemon, zested and juiced
• •  small bunch of basil, finely chopped
• •  1 garlic clove, crushed
• •  5 tbsp Napolina Extra Virgin Olive Oil

Method

1.  To make the dressing, add all the ingredients to a jug along with 2 tbsp water, then whisk together and set aside.

2.  In a small bowl, pour the red wine vinegar and caster sugar over the red onion and leave to pickle.

3.  In a large mixing bowl, pour the dressing over the kale, then squeeze and massage the leaves for about 1-2 mins until they start to soften.

4.  Heat a griddle pan until its nearly smoking. In a bowl, rub the broccoli florets with the oil, garlic and lemon, then season to taste. Add the broccoli to the griddle pan and cook for 8-10 mins, turning halfway or when charred. Add the chilli slices for the last 1 min, then remove from the heat and set aside.

5.  Add the Napolina Lentils, Napolina Chickpeas and half the pickled red onion to the kale, mix well, then arrange on a platter. Top with the broccoli, remaining pickled red onion and bresaola, then garnish with basil.