Roasted broccoli salad with feta and lentils recipe
Preparation time: 30 min
2 broccoli heads, broken into florets
2 tbsp olive oil
1 tbsp coriander seeds, crushed (or ground coriander)
1 tbsp cumin seeds, crushed (or ground cumin)
1 tsp dried chilli flakes, crushed
1 lemon, zested and juiced
1 tsp white wine vinegar
1 tsp Dijon mustard
1 x 70g pack rocket
2 x 390g tin green lentils, drained
100g (3 1/2oz) feta, crumbled
3 tbsp flat-leaf parsley, chopped
1.Preheat the oven to gas 6, 200 C, fan 180 C. Arrange the broccoli on a baking tray and drizzle with 1 tbsp of the olive oil. Scatter over the coriander and cumin seeds and the chilli fakes. Roast for 20 minutes, or until tender and lightly charred.
2.Meanwhile, make a dressing. In a jug, combine the remaining olive oil with thelemon juice, white wine vinegar and mustard; lightly season.
3.To serve, divide the rocket between 4 plates and scatter over the lentils. Top with the roasted broccoli, feta and a little lemon zest. Drizzle over the vinaigrette.