This delicious, warm salad recipe serves 2 as a meal.
- 1 tin of lentils (400g), rinsed and drained well
- 1 pack tender stem broccoli (230g)
- Sea salt & black pepper, to taste
- Preheat the oven to 180C fan-assisted
- Chop the sweet potato into even sized chunks
- Toss potato, olive oil, cumin, salt and pepper
- Spread onto large roasting tray and cook for 15 minutes
- Toss and return to the oven for a further 10 minutes until golden and tender
- Remove tray from the oven and add the lentils and broccoli
- Return to the oven and cook for 15 minutes until broccoli is lightly charred
- 15 grams parsley, plus extra for garnish
- 5 grams sage leaves, finely sliced
- Pinch of dried chilli flakes
- Sea salt and black pepper, to taste
- Place all ingredients in a food processor
- Blitz and season to taste
- Transfer the roasted vegetables to a large serving platter
- Toss the Salsa Verde through, garnish with parsley and serve warm
Optional: add a sprinkling of feta cheese
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