This easy and vibrant lentil salad by Jamie Oliver is a quick and nutritious meal perfect for any time of day. Packed with tenderstem broccoli, spicy chillies, and a zesty anchovy dressing, it’s a simple yet flavorful dish that can be made with common pantry staples. Enjoy this fresh and wholesome recipe!
Ingredients Needed
- 1 x 50g tin (1.75 oz) of anchovies in oil, from sustainable sources
- 1 preserved lemon (20g / 0.7 oz)
- 400g (14 oz) tenderstem broccoli
- 1–2 fresh mixed-colour chillies
- 2 x 250g (2 x 8.8 oz) packets of cooked lentils
- 1 tablespoon of liquor from the preserved lemon jar
- Splash of water
- 1 tablespoon extra virgin olive oil (for the dressing)
- Extra virgin olive oil (for finishing)
How To Make Lentil Salad
- Prepare the Anchovy Dressing: Put all the anchovies and their oil into a blender with 1 tablespoon of liquor from the preserved lemon jar and a splash of water. Blitz until smooth, adding more water if needed to loosen the mixture.
- Cook the Broccoli: Trim the broccoli and blanch it in a large pan of boiling salted water for 3 minutes until just tender.
- Prep the Lemon and Chillies: While the broccoli cooks, quarter the preserved lemon, discard the seeds, and finely chop the rind. Slice the chillies.
- Toss the Broccoli: Drain the broccoli, return it to the pan over heat, and toss with the chopped preserved lemon, most of the sliced chilli, and 1 tablespoon of extra virgin olive oil.
- Add the Lentils: Add the cooked lentils to the broccoli and toss for 2 minutes.
- Serve: Divide the salad between plates, drizzle with the anchovy dressing, and scatter with the reserved chilli.
- Finish: Drizzle with ½ tablespoon of extra virgin olive oil before serving.
Recipe Tips
- Don’t overcook the broccoli: Blanch the broccoli for just 3 minutes to keep it tender yet crisp for the best texture in the salad.
- Adjust the chilli: If you like it spicier, add more chilli, but start with less to avoid overpowering the dish.
- Add water to the dressing slowly: If the dressing is too thick, add a little water at a time to get the perfect smooth consistency.
- Make it your own: Feel free to swap the lentils for another type, like chickpeas, if you prefer a different flavor or texture.
How To Store Leftovers?
Let the leftover lentil salad cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 cup (approximately 206 grams)
- Calories: 200
- Total Fat: 7.6g
- Saturated Fat: 1.5g
- Total Carbohydrate: 19.6g
- Dietary Fiber: 10.8g
- Sugars: 3.6g
- Protein: 13.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Island Salad
- Jamie Oliver Harissa Squash Salad
- Jamie Oliver Green Salad
- Jamie Oliver Green Bean Salad
Jamie Oliver Lentil Salad
Description
This easy and vibrant lentil salad by Jamie Oliver is a quick and nutritious meal perfect for any time of day. Packed with tenderstem broccoli, spicy chillies, and a zesty anchovy dressing, it’s a simple yet flavorful dish that can be made with common pantry staples. Enjoy this fresh and wholesome recipe!
Ingredients
Instructions
- Prepare the Anchovy Dressing: Put all the anchovies and their oil into a blender with 1 tablespoon of liquor from the preserved lemon jar and a splash of water. Blitz until smooth, adding more water if needed to loosen the mixture.
- Cook the Broccoli: Trim the broccoli and blanch it in a large pan of boiling salted water for 3 minutes until just tender.
- Prep the Lemon and Chillies: While the broccoli cooks, quarter the preserved lemon, discard the seeds, and finely chop the rind. Slice the chillies.
- Toss the Broccoli: Drain the broccoli, return it to the pan over heat, and toss with the chopped preserved lemon, most of the sliced chilli, and 1 tablespoon of extra virgin olive oil.
- Add the Lentils: Add the cooked lentils to the broccoli and toss for 2 minutes.
- Serve: Divide the salad between plates, drizzle with the anchovy dressing, and scatter with the reserved chilli.
- Finish: Drizzle with ½ tablespoon of extra virgin olive oil before serving.
Notes
- Don’t overcook the broccoli: Blanch the broccoli for just 3 minutes to keep it tender yet crisp for the best texture in the salad.
- Adjust the chilli: If you like it spicier, add more chilli, but start with less to avoid overpowering the dish.
- Add water to the dressing slowly: If the dressing is too thick, add a little water at a time to get the perfect smooth consistency.
- Make it your own: Feel free to swap the lentils for another type, like chickpeas, if you prefer a different flavor or texture.
Jamie Oliver Lentil Salad