Charred broccoli steaks with lentil salad and harissa yogurt

  • Portion size: Serves 2-3
  • Hands-on time 30 min
  • Difficulty: easy

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.

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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

  1. 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.
  2. 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.
  3. Combine the remaining harissa with the yogurt.
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  5. Arrange the lentil salad on a platter or plates, top with the broccoli and serve warm with the harissa yogurt.

Nutrition

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

Quick wins & tips

Easy swaps: Try other veggie ‘steaks’ – such as butternut squash, cauliflower or celeriac. Grill until tender.

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