Roasted broccoli with lentil and herb vinaigrette
By Brian Turner
From Ready Steady Cook
Ingredients
For the roasted broccoli
- 85g/3oz purple sprouting broccoli
- 1 tbsp olive oil
- salt and freshly ground black pepper
For the vinaigrette
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 4 tbsp olive oil
- salt and freshly ground black pepper
- 1 tbsp chopped fresh parsley
- 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.
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