what you need
1 x 400g tinned lentils, drained & rinsed
1 large head broccoli, approximately 600g
1/2 red apple, thinly sliced
1/2 cup almonds, toasted, roughly chopped
3 dried figs, thinly sliced
1/4 cup parsley, roughly chopped
olive oil and sea salt, as needed
4 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
2 tsp raw honey
2 tsp mustard
optional for creamy dressing, 2 tbsp cashew cheese, garlic flavoured
what to do
Remove the leaves from the broccoli and trim the stem of any discoloured areas. Cut the broccoli head into quarters and then slice thinly the stem and florets into 0.5 -1cm slices. Place the broccoli pieces onto a baking tray, drizzle with olive oil and salt and toss through. Place under the oven grill and cook until tender and charred, about 6-10 minutes. Keep checking so the smaller pieces do not burn. Allow to cool.
Combine all salad dressing ingredients into a small bowl. Whisk together until thoroughly combined and smooth.
Place all salad ingredients into a large bowl. Add dressing. Season with salt, as desired. Toss gently until all ingredients are coated.
Serve with extra parsley and additional almonds, as garnish.
Serve with bbq chicken thighs or lamb fillets.