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Purple sprouting broccoli with grilled courgettes and warm lentils
Serves 4 Starters and mains
Ingredients
- 600g purple or green sprouting broccoli, any large, tough stalks removed
- 4 garlic cloves, lightly crushed, or to taste
- 4tbsp extra virgin olive oil, plus extra to drizzle
- 30g pitted green olives, finely chopped
- 1tsp chilli flakes, or to taste
- 30g preserved lemon rind, finely chopped
- zest and juice 1 unwaxed lemon
- 2 large red onions, cut into wedge
- 2 courgettes, thinly sliced using a potato peeler
- 200g cooked and drained Puy lentils
Method
Preheat the barbecue to a medium heat. Bring a pan of salted water to a simmer and parboil the broccoli and garlic for 1–2 minutes, then drain and set aside to dry.
In a bowl, mix half the oil with the olives, chilli flakes, preserved lemon rind and lemon zest and juice and set aside.
Put the onion wedges and courgettes in a large bowl and toss with 1tbsp oil, a big
pinch of salt and cracked black pepper. Put the onions on the grill and cook for 4–6 minutes, turning halfway through, until beginning to soften and char at the edges, then transfer to a bowl. Grill the courgettes for 1 minute on each side, keeping a close eye as they cook very quickly, then add to the bowl with the onions.
Coat the drained broccoli with the remaining oil, the crushed garlic, a big pinch of
salt and cracked black pepper. Grill for 5–7 minutes, turning halfway through, until tender and beginning to char. Add to the bowl.
Gently warm the lentils in a pan, then stir into the bowl with the vegetables and toss everything in the dressing. Season to taste with salt, pepper and a drizzle of olive oil, then divide among plates to serve.
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