black lentil, quinoa & broccoli salad
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Salads
Salads
Broccoli is such an underrated hero. You can use the stalks, the leaves, everything. We roast the whole thing simply with olive oil and salt, then chill it so it stays a bit al dente.
We add quinoa and black lentils from Mount Zero because they hold their shape and texture beautifully. The quinoa is cooked absorption style after being toasted in olive oil, so it stays nutty and flavourful. Then everything is dressed with a bright lemon dressing made with Mount Zero olive oil. It is fresh, textured, shareable and sits beautifully on a table.
Ingredients
100g Mount Zero Beluga Black Lentils
100g Mount Zero Organic Australia Quinoa
50g blackcurrants, soaked in just enough cold water to cover
80g pepitas, toasted
500g broccoli, broken into small florets, stem peeled and cut in half-length ways then into half moons
¼ bunch mint, washed and picked
¼ bunch parsley, washed and picked
Mount Zero Frantoio Extra Virgin Olive oil
Mount Zero Pink Lake Salt
Vegan Feta (YAY brand) or regular feta
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50ml Mount Zero Frantoio Extra Virgin Olive oil
50ml lemon juice
50g Dijon mustard
5g Mount Zero Pink Lake Salt
2g caster sugar
1g freshly cracked black pepper
Directions
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Whisk all dressing ingredients together until emulsified. Keep aside.
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Rinse the lentils and then bring to a boil from cold. When the water reaches a boil, remove from heat, drain and rinse.
Repeat this step 2 more times, and continue to cook the last round until just tender. Drain and allow to cool before using.
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In a heavy-based pot, add a little olive oil and lightly toast the dry grains until they smell nutty.
Adding about 100ml of water at a time, cook the lentils until just fluffy. When the water has been absorbed, add 100ml more. The key is to not add too much water so it’s not swimming; you want to gently absorb the water so no draining is required. This provides a beautiful, nutty whole grain at the end instead of a waterlogged, soggy mess.
Allow to cool before using.
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Pre-heat oven to 200 degrees Celsius (180 degrees fan-forced).
Coat the broccoli in the olive oil and salt, then roast in the oven for 10 minutes. Allow to cool before using.
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Combine the grains, broccoli and blackcurrants into a bowl, add dressing and mix well.
- When ready to serve, gently tear then fold through the herbs serve in bowls with the toasted pepita on the top, Add the feta crumbled over the top.