Roast broccolini with lentils and preserved lemon Recipe

Roast broccolini with lentils and preserved lemon

This recipe for roast broccoli with lentils and preserved lemon makes for a really easy midweek meal for one. It's vegetarian and ready in under an hour but still delivers big, punchy flavours. You're welcome. - by Alison Pickel

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Ingredients

100 g broccolini

2 tsp oil

½ lemon, zested and juiced

½ garlic clove, crushed

50 g Puy lentils or dried brown lentils

1 small preserved lemon, pulp scraped out and skin finely chopped

1 small handful flat-leaf parsley, chopped, plus extra for the dressing

1 tsp white wine vinegar

8 cherry tomatoes, halved

¼ red onion, finely sliced

Heat the oven to 220C/fan 200C. Toss the broccolini with 1 tsp oil, lemon zest, garlic and season well. Tip onto a baking tray and cook for 10 minutes until tender and golden at the edges.
Rinse the lentils and put in a small pan with cold water. Bring up to the boil and cook for 25 minutes until the lentils are tender.
To make the dressing, whisk the lemon juice, finely chopped preserved lemon, a little chopped parsley and vinegar with 1 tsp oil and season.
Drain the lentils and toss with most of the dressing. Add the cherry tomatoes, red onion and most of the parsley and toss. Tip onto a plate, top with the roasted broccolini and the remaining dressing.