Charred broccoli and lentils with preserved lemon and salted ricotta
This dish works well either as an entrée or a side dish.
Serves // 4 people
INGREDIENTS //
- 1 head of broccoli with leaves attached
- 100 grams cooked baby blue lentils
- 100 grams of grated salted ricotta
- A handful tatsoi leaves (or baby salad leaves)
- 1 tablespoon olive oil
For the dressing mix together:
- 1/2 preserved lemon, rind only, finely chopped
- 1 head roast garlic skins off & pureed
- 1 tablespoon champagne vinegar
- 4 tablespoons olive oil
METHOD //
Cut the broccoli into quarters keeping the leaves separate
Toss in the olive oil and then cook the broccoli on a chargrill or BBQ, low heat until tender. Add the leaves at the last minute.
Toss together with the lentils, tatsoi leaves & dressing.
Arrange on a plate & finish with grated salted ricotta over the top.
Note: Salted Ricotta is available from good cheese suppliers & may be substituted with another firm salty cheese such as pecorino or fetta.
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Like the sound of this recipe? Check out further recipes by Fino at Seppeltsfield:
Pan Fried zucchini with roast garlic dressing and capers
Green pea falafel, hommus and vegetables
