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Charred chilli broccoli and lentil salad

SERVES 6 • PREP 15-20 mins • COOK 10 mins

With wonderfully tender bresaola, smoked veggies and a generous helping of lentils – what’s not to love about this hearty winter 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.

  •   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

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.