Tasty warm lentil salad
With preserved lemon & a kick of fresh chilli
Tasty warm lentil salad
With preserved lemon & a kick of fresh chilli
Serves 4
Cooks In13 minutes
DifficultySuper easy
Nutrition per serving
-
Calories 200 10%
-
Fat 7.6g 11%
-
Saturates 1.5g 8%
-
Sugars 3.6g 4%
-
Salt 1.3g 22%
-
Protein 13.6g 27%
-
Carbs 19.6g 8%
-
Fibre 10.8g -
Of an adult's reference intake
Tap For Method
Ingredients
- 1 x 50 g tin of anchovies in oil, from sustainable sources
- 1 preserved lemon (20g)
- 400 g tenderstem broccoli
- 1-2 fresh mixed-colour chillies
- 2 x 250 g packets of cooked lentils
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- Put all the anchovies and their oil into a blender with 1 tablespoon of liquor from the preserved lemon jar and a splash of water. Blitz until smooth, loosening with a little more water, if needed.
- Trim the broccoli and blanch in a large pan of boiling salted water for 3 minutes, or until just tender, while you quarter the preserved lemon and trim away the seedy core, then finely chop the rind. Finely slice the chillies.
- Drain the broccoli, return to the pan over the heat and toss with the lemon, most of the chilli and 1 tablespoon of extra virgin olive oil. Add the lentils and toss for 2 minutes, then divide between plates, drizzle over the anchovy dressing and scatter with the reserved chilli. Finish with ½ a tablespoon of extra virgin olive oil.
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited