Chargrilled Broccoli, Lentil and Leek Salad with Pomegranates and Fresh Herb Vinaigrette
This salad can be thrown together in minutes and makes a perfect veggie lunch on its own or as a side dish at a BBQ or gathering. The broccoli is lightly flavoured with lemon, garlic and chilli flakes for a subtle spice kick whilst the sauteed leek stirred through the lentils gives it a delicious seasonal prebiotic edge. For ease, this recipe uses the pouches of puy lentils, but drained from a can also works or cook from scratch if you have more time.
Servings: 4 as a main, 6-8 as a side Time: 20 minutes
Ingredients
2 tbsp coconut oil
1 head broccoli, broken into florets
100ml water
1 lemon, zest
2 garlic cloves, grated
Pinch chilli flakes (add more or avoid completely based on your spice preference)
1 tbsp coconut or olive oil
1 leek, finely sliced
2 pouches puy lentils (Merchant Gourmet or supermarket own brand)
Pinch sea salt
Freshly ground black pepper
2 tbsp pomegranate seeds
Vinaigrette:
2 tbsp good quality extra virgin olive oil
1 tbsp apple cider vinegar
½ tbsp lemon juice
Pinch salt and pepper
1 tbsp parsley leaves, roughly chopped
1 tbsp chives, finely sliced
Method
1. Heat the 2 tbsp coconut oil in a griddle pan (if you have one) or frying pan over a medium-high heat.
2. Add the broccoli, cook for 2 minutes then add the water to the pan and allow it to bubble then evaporate.
3. At this point add the lemon zest, grated garlic and pinch of chilli flakes if using. Toss everything well and continue to cook for a few more minutes until the broccoli is nicely chargrilled. Set aside.
