Roasted Broccoli with Puy Lentils

Ingredients

• 800 g broccoli (1 large head)
• 4 tbsp olive oil
• 1 tsp smoked paprika powder
• Salt
• Pepper
• 200 g Puy lentils
• 100 g Greek yogurt
• 30 g tahini (2 tbsp)
• 1 Garlic clove
• 1 Organic lemon
• 30 g toasted almond kernels (2 tbsp)
• 1 Handful Parsley (5 g)

Instructions

1. 1.

   Line a baking sheet with parchment paper. Clean the broccoli, cut into about 2.5 cm thick slices and arrange on the sheet. Mix 2 tbsp oil with paprika powder, salt, and pepper; brush the broccoli with this mixture and roast in a preheated oven at 200 °C (180 °C fan) for 30 minutes until lightly browned.

2. 2.

   Meanwhile cook the lentils in twice their volume of boiling water for 25–30 minutes over low heat until tender.

3. 3.

   In a bowl whisk Greek yogurt with tahini. Peel and finely chop the garlic. Zest the lemon, halve it, cut one half into wedges to set aside, grate the rind of the other half and squeeze out its juice. Stir zest and juice into the yogurt mixture, season with salt and pepper. Roughly chop the almonds.

4. 4.

   Drain the lentils, let them dry slightly, and scatter around the broccoli on the sheet. Whisk the remaining oil with 2 tbsp water, drizzle over the lentils, and return to the oven for an additional 5 minutes.

5. 5.

   Wash and pat dry the parsley, finely chop the leaves. Remove the sheet from the oven, fold half the parsley into the lentils. Transfer the lentils onto a plate, arrange the broccoli slices on top, drizzle with the yogurt dip, sprinkle toasted almonds, garnish with remaining parsley, and serve lemon wedges separately.