Broccoli and Lentil Salad with Tonnato Sauce
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Broccoli and Lentil Salad with Tonnato Sauce
Recipe by Courtney Roulston
Ingredients
2 heads broccoli, cut into cutlets lengthways
2 tbsp Squeaky Gate extra virgin olive oil
sea salt and pepper to taste
lentil Salad
1 x 400g can Coles lentils, drained, rinsed
2 green spring onions, sliced
1/3 cup sunflower seeds, toasted
1/3 cup pepita seeds, toasted
1/3 cup flat leaf parsley, chopped
1/3 cup mint, chopped
1 long green chilli
tonnato
1 x 90g can tuna in oil
1 hard-boiled egg, peeled, roughly chopped
¼ cup whole egg mayonnaise
2 anchovy fillets in oil, drained
2 tsp baby capers
juice and zest of a lemon
¼ cup Squeaky Gate extra virgin olive oil
Method
Heat a grill pan over a medium/high heat. Drizzle the broccoli in extra virgin olive oil and season with sea salt. Grill the broccoli for 2-3 minutes, each side, or until charred and tender.
Combine all the lentil salad ingredients in a bowl and mix well.
Place all the tonnato ingredients into the jug of a stick blender, season and blitz until thick and smooth.
To serve, place the tonnato sauce onto the base of a serving plater. Top with the grilled broccoli, lentil salad and extra lemon wedges.
