TODAY’S RECIPE: Roasted broccoli, Puy lentils and tahini yoghurt

MEAT-free Monday meal. SERVES 2

Ingredients

1 head broccoli, halved 3 tbsp olive oil 2 tsp smoked paprika 250g pouch readycooked Puy lentils 2 tbsp tahini 1 garlic clove, crushed 1 lemon, ½ zested and juiced and ½ cut into wedges, to serve 100g Greek yoghurt Small pack parsley, leaves roughly chopped 30g almonds, roughly chopped

Method

Heat the oven to 200c/fan 180c/gas 6. Put the broccoli stalk-side down on a baking tray. Mix the oil with the paprika and some seasoning. Rub it over the broccoli. Roast for 30 minutes, until tender and lightly charred. Tip the lentils around the broccoli, sprinkle over 2 tbsp water, then cook for five more minutes until warmed.

Mix the tahini, garlic, lemon zest and juice with the yoghurt. Season to taste, then add a splash of water to make a drizzling consistency. Remove the broccoli, add the parsley to the lentils and season. Divide between two plates, top each with a broccoli half and a drizzle of tahini yoghurt, then sprinkle over the almonds. Serve with lemon wedges, for squeezing.

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