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Tasty warm lentil salad
With preserved lemon & a kick of fresh chilli
With preserved lemon & a kick of fresh chilli
Serves 4
Cooks In13 minutes
DifficultySuper easy
Nutrition per serving
Calories 200 10%
Fat 7.6g 11%
Saturates 1.5g 8%
Sugars 3.6g 4%
Salt 1.3g 22%
Protein 13.6g 27%
Carbs 19.6g 8%
Fibre 10.8g -
Of an adult's reference intake
Ingredients
- 1 x 50 g tin of anchovies in oil, from sustainable sources
- 1 preserved lemon (20g)
- 400 g tenderstem broccoli
- 1-2 fresh mixed-colour chillies
- 2 x 250 g packets of cooked lentils
Recipe From
5 Ingredients – Quick & Easy Food
By Jamie Oliver
Method
- Put all the anchovies and their oil into a blender with 1 tablespoon of liquor from the preserved lemon jar and a splash of water. Blitz until smooth, loosening with a little more water, if needed.
- Trim the broccoli and blanch in a large pan of boiling salted water for 3 minutes, or until just tender, while you quarter the preserved lemon and trim away the seedy core, then finely chop the rind. Finely slice the chillies.
- Drain the broccoli, return to the pan over the heat and toss with the lemon, most of the chilli and 1 tablespoon of extra virgin olive oil. Add the lentils and toss for 2 minutes, then divide between plates, drizzle over the anchovy dressing and scatter with the reserved chilli. Finish with ½ a tablespoon of extra virgin olive oil.
