Roasted broccoli with lentil and herb vinaigrette
An average of 4.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 1
Ingredients
For the roasted broccoli
- purple sprouting broccoli: 85g/3oz purple sprouting broccoli
- olive oil: 1 tbsp olive oil
- black pepper: salt and freshly ground black pepper
For the vinaigrette
- Dijon mustard: 1 tbsp Dijon mustard
- white wine vinegar: 2 tbsp white wine vinegar
- olive oil: 4 tbsp olive oil
- black pepper: salt and freshly ground black pepper
- parsley: 1 tbsp chopped fresh parsley
- Puy lentils: 2 tbsp Puy lentils, cooked
Method
Preheat the oven to 200C/400F/Gas 6.
For the roasted broccoli, place the broccoli into a roasting dish, drizzle with olive oil and season with salt and freshly ground black pepper. Place into the oven and roast for eight minutes, shaking occasionally to ensure even cooking.
For the vinaigrette, mix all the vinaigrette ingredients together in a small bowl.
To serve, place the broccoli onto a serving plate and pour over the dressing.