Equipment
Roasting dish
Small bowl
Serving plate
Whisk
or Fork
Ingredients
1 serving
Roasted Broccoli
- 85 g broccoli
- 15 ml olive oil
- 1 g salt, to taste
- ½ g black pepper, freshly ground, to taste
Vinaigrette
- 15 g dijon mustard
- 30 ml white wine vinegar
- 60 ml olive oil
- 1 g salt, to taste
- ½ g black pepper, freshly ground, to taste
- 3 g parsley, chopped
- 24 g puy lentils, cooked
Nutrition (per serving)
768
Calories
8g
Protein
14g
Carbs
76g
Fat
9g
Fiber
2g
Sugar
974mg
Sodium
Method
01
Preheat the oven to 200°C (400°F).
02
Place the broccoli in a roasting dish and coat with 15ml olive oil, salt, and black pepper.
03
Roast the broccoli for 8 minutes at 200°C (400°F), shaking the dish halfway through for even browning.
8mLook for: Florets are tender and slightly charred at the edges.
04
In a small bowl, whisk together the Dijon mustard, white wine vinegar, 60ml olive oil, salt, and pepper until the dressing emulsifies.
05
Stir the chopped parsley and cooked Puy lentils into the dressing.
06
Transfer the roasted broccoli to a plate and pour the lentil vinaigrette over the top before serving.
Chef's Notes
- For optimal roasting, ensure broccoli florets are dry before tossing with oil and seasoning. This promotes browning rather than steaming.
- Don't overcrowd the roasting dish; give the broccoli space to allow for proper caramelization.
- Taste and adjust the vinaigrette seasoning before combining with the lentils. The acidity from the vinegar and the salt from the mustard can vary.
- If you prefer a milder flavor, use a less aggressive mustard, or add a touch of honey to the vinaigrette to balance the sharpness.
- Puy lentils hold their shape well, but avoid overcooking them, as they can become mushy. They should be tender but still have a slight bite.
Storage
Refrigerator: 48 hours — Store dressing and broccoli separately if possible to maintain texture.
Reheating: Reheat broccoli in a 180°C (350°F) oven for 5 minutes; serve dressing at room temperature.
