When you've got an abundance of any one crop, it helps to have a few different recipes to keep meal times fresh and exciting. This wholesome dish using purple sprouting is simple, but very satisfying.
125g Puy lentils
50ml extra-virgen olive oil
1/2 tbsp cumin seeds
1/2 tbsp dried chilli flakes
1 onion, diced
2 garlic cloves
2 bay leaves
60g whole almonds
375ml vegetable stock
400g purple spouting broccoli
Handful of mint and flat-leaf parsley
100g tahini yoghurt ( mix plain yoghurt, tahini, lemon juice, salt and pepper)
In a large pan of unsalted water, bring lentils to the boil. Drain and rinse under cold water and set.
In a separate pan warm the olive oil with the cumin and chilli flakes for a couple of minutes, then add the onion, garlic and bay leaves and cook until the onion is soft.
Pulse the almonds in a food processor until they are roughly chopped, then add to the onions and cook for a further few minutes.
Add the lentils, pour in the stock and cook for 10 minutes until the lentils are tender but not too soft. Season and add parsley and mint.
Cook broccoli in a pan of boiling salted water for 2 minutes. Drain under cold water and set aside.
Lightly brush the broccoli with oil and place a chargrill pan over a high heat. When it starts smoking, add the broccoli and cook on both sides for a couple of minutes.
Divide the lentils into serving bowls, top with the chargrilled broccoli and spoon over the tahini yoghurt. Drizzle with olive oil and another pinch of chilli flakes.