- 1 head of broccoli
- 1 onion
- 1 carrot
- 2 vine tomatoes
- 1 tsp cumin seeds
- 1 garlic clove
- A handful of mint, leaves only
- 1 lemon
- 1 cayenne chilli
- 400g tin of green lentils
- 50g baby leaf spinach
- 150g Greek style yogurt
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 1.
Preheat your oven to 200C/Fan 180C/Gas mark 6. Slice the broccoli into bitesized florets. Peel and slice the onion into thin wedges. Peel the carrot and cut into batons. Cut the tomatoes into thin wedges. Scatter the broccoli florets and the rest of the chopped veg onto 1 or 2 roasting tins. Sprinkle over the cumin seeds. Toss together with 1 tbsp oil and a pinch of salt and pepper. Slide into the oven and roast for 20 mins, till tender.
- 2.
Meanwhile, make the mint and garlic dressing. Pick the mint leaves and finely shred. Peel and finely chop or crush the garlic clove. Halve the chilli, flicking out the seeds and membrane for less heat, and finely chop. Slide all three into a bowl. Grate in the lemon zest and squeeze in the juice. Pour in 1 tbsp oil and sprinkle in a pinch of salt and pepper. Stir together till well combined.
- 3.
Drain the lentils through a sieve and rinse well under a cold tap. Shake dry and tip them into a large bowl. Roughly shred the spinach leaves and add to the bowl.
- 4.
When the vegetables have roasted, transfer them to the bowl with the lentils. Pour over the mint and garlic dressing and toss together till well coated. Divide the salad between plates and serve with dollops of cooling yogurt.
- 5.
