This is a really filling vegetarian dish which is a great source of Zinc and Antioxidants.
800g Broccoli, use purple sprouting when it is in season, or add in some Romanesco for vibrant colour
Zaatar seasoning – if you cannot have gluten make sure you get one which is free from wheat as sometimes this is used to bulk it out.
4 or 5 cloves of garlic
250g lentils (uncooked)
1 litre organic vegetable stock
2 unwaxed lemons, zest and juice
100g hazelnuts or any nuts you have
1 bunch mixed herbs, mint, thyme, parsley
250g halloumi (optional)
2 tbsp runny local honey or agave syrup
Preheat the oven to 220ºC/425ºF/gas 7.
Cut the broccoli into even-sized florets if using a standard head, then spread out in a single layer in a roasting tray.
Drizzle with olive oil, sprinkle with zaatar and season with sea salt and black pepper.
Toss in the unpeeled cloves of garlic, then spread everything out in the tray and pop in the oven. Roast for 20 to 25 minutes, or until the veg is cooked through and charred on the outside. You’ll need to cook for a little less time if using tenderstem or purple sprouting broccoli.
Pop the lentils in a medium-sized pan, pour over the hot stock and add the bay leaf.
Gently bring to the boil over a medium heat, then reduce to a simmer and cook for 25 to 30 minutes, or until they’re cooked but still retain some bite. Drain and set aside. If you prefer you could use a can of cooked Puy lentils but make sure there is no added salt.
Make the dressing by squeezing the garlic out of its skin into a bowl. Mash until creamy, then squeeze in the lemon juice and season. Whisk to combine, then add a couple of tablespoons of extra virgin olive oil.
Pick and chop the herb leaves, then toss with the chopped hazelnuts and set aside.
Toss the hot lentils through the garlic dressing, followed by the roasted veggies, herbs and nuts.
Pour a glug of olive oil into a medium-sized, non-stick frying pan over a medium heat. Chop and fry the halloumi until it’s golden.
Drizzle over the honey and fry for 1 more minute, until sticky and caramelised.
Scatter the halloumi over the salad and serve immediately.