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Roasted broccoli, Puy lentils & tahini yogurt New-recipe-icon

These whole roasted broccoli stalks with a nutty tahini yogurt and Puy lentils make a hearty veggie main that hungry guests can help themselves to

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 752
  • Carbohydrates 40
  • Saturated Fat 9
  • Sugar 11
  • Protein 38
  • Fat 43
  • Fibre 25
  • Salt 1.4

Nutrition per serving

  • Calories 752
  • Carbohydrates 40
  • Saturated Fat 9
  • Sugar 11
  • Protein 38
  • Fat 43
  • Fibre 25
  • Salt 1.4

Ingredients

  • 1 head of broccoli, cut in half
  • 3 tbsp olive oil
  • 2 tsp smoked paprika
  • 250g pouch ready-cooked Puy lentils
  • 2 tbsp tahini
  • 1 garlic clove, crushed
  • 1 lemon, ½ zested and juiced, and ½ cut into wedges to serve
  • 100g Greek yogurt
  • small pack parsley, leaves roughly chopped
  • 30g almonds, roughly chopped

Method

  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.

  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.

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