Roasted broccoli, Puy lentils & tahini yogurt

Roasted broccoli, Puy lentils & tahini yogurt

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Prep: 15 mins Cook: 35 mins

Easy

Serves 2

These whole roasted broccoli stalks with a nutty tahini yogurt and Puy lentils make a hearty veggie main that hungry guests can help themselves to

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal752
  • fat43g
  • saturates9g
  • carbs40g
  • sugars11g
  • fibre25g
  • protein38g
  • salt1.4g
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Ingredients

  • 1 head of broccoli, cut in half
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp smoked paprika
  • 250g pouch ready-cooked Puy lentils
  • 2 tbsp tahini
    Tahini

    Tahini

    ta-hee-nee

    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • 1 garlic clove, crushed
  • 1 lemon, ½ zested and juiced, and ½ cut into wedges to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g Greek yogurt
  • small pack parsley, leaves roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 30g almonds, roughly chopped
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the halved broccoli, stalk-side down, on a baking tray. Mix the oil with the paprika and some seasoning, then rub all over the broccoli. Roast for 30 mins until tender and lightly charred. Tip the lentils around the broccoli, sprinkle over 2 tbsp water and cook for 5 mins more until warmed through.

  2. Mix the tahini, garlic and lemon zest and juice with the yogurt. Season to taste and add a splash of water to make it a drizzling consistency. Remove the broccoli halves, add the parsley to the lentils and season. Divide between two plates, top each one with a broccoli half and a drizzle of tahini yogurt, then sprinkle over the almonds. Serve with lemon wedges for squeezing over.

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