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.