Adapted from http://www.taste.com.au/recipes/19283/broccoli+and+lentil+salad+with+chi…
Ingredients
600g broccoli, trimmed, cut into florets
Cooked 400g brown lentils (from dried) – drained
2 tsp balsamic vinegar
spray olive oil
6 shallots, ends trimmed, thinly sliced
1 long fresh red chilli, deseeded, finely chopped
2 garlic cloves, thinly sliced
75g baby spinach leaves
2 tbs toasted pine nuts
Method
Step 1
Cook the broccoli in a large saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
Step 2
Place the lentils in a bowl. Add vinegar to lentils. Stir to combine.
Step 3
Spray olive oil in a large non-stick frying pan over medium heat. Add the shallot, chilli and garlic. Cook, stirring, for 1 minute or until aromatic. Add the broccoli and cook, stirring occasionally, for 2 minutes or until heated through and the broccoli is coated in the shallot mixture.
Step 4
Add the broccoli mixture and spinach to the lentil mixture. Season with pepper. Toss to combine.
Step 5
Divide the salad among serving bowls. Sprinkle with the pine nuts to serve.