Lentils with spring greens & watercress walnut pesto
Make a flavourful veggie main of lentils with spring greens and a watercress walnut pesto. It’s a healthy supper, delivering four of your 5-a-day
Purple sprouting broccoli with vinaigrette
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a side
Skip to ingredients
- 350g purple sprouting broccoli(or use other broccoli or romesco cauliflower)
For the dressing
- 1 heaped tbsp Dijon mustard
- 1 tsp honey
- 1-2 tbsp capers
- 3 tbsp extra virgin olive oil
- 10g parsleyfinely chopped, plus 2 tbsp to garnish
Nutrition: Per serving
- kcal126
- fat9g
- saturates1g
- carbs5g
- sugars4g
- fibre3g
- protein4g
- salt0.7g
Method
step 1
Bring a large pan of salted water to the boil over a medium-high heat. Trim away any dry ends from the broccoli. Cut large stalks in half so they are all a similar size. Cook the broccoli for 4-6 mins until a knife can easily pierce through the stalks.
step 2
Combine the dressing ingredients in a large bowl with a pinch of salt and a few grinds of black pepper. Taste – it should be slightly over-seasoned and punchy, as the broccoli will absorb the dressing along with the seasoning. Drain the broccoli well and add to the dressing. Toss well to evenly coat.
