Pea & broad bean shakshuka
We’ve turned a classic brunch shakshuka dish into more of a sharing main course by adding seasonal spring vegetables like peas, broad beans and asparagus
Roasted broccoli, puy lentils & tahini yogurt
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 head of broccolicut in half
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 250g pouch ready-cooked puy lentils
- 2 tbsp tahini
- 1 garlic clovecrushed
- 1 lemon½ zested and juiced, and ½ cut into wedges to serve
- 100g Greek yogurt
- small pack parsleyleaves roughly chopped
- 30g almondsroughly chopped
Nutrition: per serving
- kcal752
- fat43g
- saturates9g
- carbs40g
- sugars11g
- fibre25g
- protein38g
- salt1.4g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the halved broccoli, stalk-side down, on a baking tray. Mix the oil with the paprika and some seasoning, then rub all over the broccoli. Roast for 30 mins until tender and lightly charred. Tip the lentils around the broccoli, sprinkle over 2 tbsp water and cook for 5 mins more until warmed through.
step 2
Mix the tahini, garlic and lemon zest and juice with the yogurt. Season to taste and add a splash of water to make it a drizzling consistency. Remove the broccoli halves, add the parsley to the lentils and season. Divide between two plates, top each one with a broccoli half and a drizzle of tahini yogurt, then sprinkle over the almonds. Serve with lemon wedges for squeezing over.
