Broccoli & Lentil Salad

*this recipe is easily scaled up for large quantities.

**You really should try to find as good anchovies as you can get your hands on for this.

Serves 2-3

Ingredients

1 crown broccoli cut into small little pieces, stems peeled and diced

1/2 cup French depuy lentils

1 cup finely shaved raw cabbage or Brussels sprouts

6 radish, thinly sliced

50g goats cheese

Dressing:

1 small garlic clove

4 high quality anchovy fillets (suggested brand is Ortiz)

Black pepper

Juice of 1/2 a lemon (approx 1.5 tbls.)

2.5 tbls olive oil

Salt to taste 

Method:

Rinse the lentils under cold water and add to a pot. Fill the pot with enough water to cover the lentils by 8-10cm. Salt the water and add 1 tbls olive oil. Bring this up to a simmer and cook the lentils gently for 30-40 minutes. Taste them at 30 minutes, they should still retain the tiniest bit of “al dente” but not be hard in the centre. If ready, drain and rinse under cold water just to stop the cooking and if a little more is needed, cook for a further 5 minutes and taste again. Set aside.

Bring a pot of well salted water to the boil. Drop the broccoli and scoop it out 45 seconds later. Drop it onto a tray to cool quickly.

To make the dressing, crush the clove of garlic with a pinch of salt in a mortar and pestle until it forms a paste. Add in the anchovy fillets and crush them with the garlic. Add in the lemon juice, some black pepper and the olive oil. Stir to combine.

Toss all the salad ingredients together, except the goats curd with the dressing and taste for seasoning. Add salt if needed and a little extra black pepper and pour into serving bowl. Top with the crumbled cheese and serve.