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Charred broccoli steaks with lentil salad and harissa yogurt

Name: Charred broccoli steaks with lentil salad and harissa yogurt
Cook time: 10 min
Total time: 10 min
Yield: Serves 2-3
Ingredients: 3 tbsp rose harissa (or 2 tbsp regular); 2 tbsp olive oil, plus extra for drizzling; 1 large broccoli, sliced through the stem into 1cm thick steaks; 2 lemons, halved; 400g can black lentils, drained; 280g jar mixed antipasti vegetables, drained; 100g rocket, half finely chopped, half whole leaves; 50g roasted almonds, roughly chopped; 200g natural yogurt

By: Jess Meyer
Former deputy food editor, delicious.

Published: 11 May 21
Updated: 18 Mar 24

Charred broccoli steaks with lentil salad and harissa yogurt

Serve charred broccoli steaks over black lentils with antipasti vegetables and a punchy harissa yogurt for an easy, flavour-packed vegetarian dinner for two.

We’ve got hundreds of easy vegetarian recipes, including our simple but delicious roast-spiced cauliflower with chickpeas.

Easy
May 2021

Test kitchen approved

Serves 2-3
Hands-on time 30 min

Serve charred broccoli steaks over black lentils with antipasti vegetables and a punchy harissa yogurt for an easy, flavour-packed vegetarian dinner for two.

We’ve got hundreds of easy vegetarian recipes, including our simple but delicious roast-spiced cauliflower with chickpeas.

Vegetarian recipes

Nutrition: per serving

Calories: 548kcals
Fat: 32.3g (5.4g saturated)
Protein: 26.5g
Carbohydrates: 30.1g (12.6g sugars)
Fibre: 15.4g
Salt: 0.6g

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Ingredients

3 tbsp rose harissa (or 2 tbsp regular)
2 tbsp olive oil, plus extra for drizzling
1 large broccoli, sliced through the stem into 1cm thick steaks
2 lemons, halved
400g can black lentils, drained
280g jar mixed antipasti vegetables, drained
100g rocket, half finely chopped, half whole leaves
50g roasted almonds, roughly chopped
200g natural yogurt

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Method

Heat a griddle pan over a high heat. Mix 1 tbsp harissa with the olive oil. Brush the broccoli steaks with the harissa oil and season well. Cook the broccoli steaks for 3-4 minutes on each side or until tender with good char lines. Set aside and keep warm. Add the lemons, cut side down, and griddle for 2-3 minutes until charred.
While the broccoli cooks, make the salad. Combine the lentils, antipasti, chopped and whole rocket, and the almonds. Season with the juice from the charred lemons, a drizzle of oil and a good pinch of salt. Stir to combine.
Combine the remaining harissa with the yogurt.