Name: Roasted broccoli, puy lentils & tahini yogurt
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 1 head of broccoli cut in half; 3 tbsp olive oil; 2 tsp smoked paprika; 250g pouch ready-cooked puy lentils; 2 tbsp tahini; 1 garlic clove crushed; 1 lemon ½ zested and juiced, and ½ cut into wedges to serve; 100g Greek yogurt; small pack parsley leaves roughly chopped; 30g almonds roughly chopped

Home
Recipes
Roasted broccoli, puy lentils & tahini yogurt

Roasted broccoli, puy lentils & tahini yogurt

Sophie Godwin – Cookery writer

Save recipe

Serves 2

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.9 out of 5.10 ratingsRate

loading...

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

Gluten-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Pea & broad bean shakshuka

A star rating of 4.6 out of 5.41 ratings

Feta toast with minty beans

A star rating of 4.8 out of 5.4 ratings

Courgette & halloumi skewers

A star rating of 4.1 out of 5.20 ratings

Ingredients

Nutrition

Units:

MetricUS

1 head of broccoli

cut in half
3 tbsp olive oil
2 tsp smoked paprika
250g pouch ready-cooked puy lentils
2 tbsp tahini
1 garlic clove

crushed
1 lemon

½ zested and juiced, and ½ cut into wedges to serve
100g Greek yogurt
small pack parsley

leaves roughly chopped
30g almonds

roughly chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal752
fat43g
saturates9g
carbs40g
sugars11g
fibre25g
protein38g
salt1.4g

Method

step 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.
step 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.

Recipe from Good Food magazine, May 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.9 out of 5.10 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now