1 .Cook the broccoli in a large saucepan of boiling water for 3-4 minutes or until bright green and tender crisp.
Refresh under cold running water. Drain.
Step 2
Place the lentils in a bowl. Whisk together the vinegar and 2 teaspoons of olive oil. Add to lentils. Stir to combine.
Step 3
Heat the remaining oil in a large non-stick frying pan over medium heat. Add the shallot, chilli and garlic. Cook, stirring, for 1 minute or until aromatic. Add the broccoli and cook, stirring occasionally, for 2 minutes or until heated through and the broccoli is coated in the shallot mixture.
Step 4
Add the broccoli mixture and spinach to the lentil mixture. Season with pepper. Toss to combine.
Step 5
Divide the salad among serving bowls. Sprinkle with the pine nuts to serve.Share this:
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Ready Time: 20
Ingredients
- 600g broccoli, trimmed, cut into florets 1 x 400g can brown lentils, rinsed, drained 2 tsp balsamic vinegar 1 tbs olive oil 6 shallots, ends trimmed, thinly sliced 1 long fresh red chilli, deseeded, finely chopped 2 garlic cloves, thinly sliced 75g baby spinach leaves 2 tbs toasted pine nuts
Recipe Steps:
