Lentil and Broccolini Salad

This delicious and tasty salad is quick and easy to prepare. It can be eaten either warm or cooled and is perfect to take along to barbecues or picnics. While it is an excellent side dish, it can also be enjoyed as a meal on its own. High in iron, vitamin C and protein it's definitely a superfood salad.

What you will need:

For the salad

• 3 - 4 bunches of broccolini, cut into 5cm pieces
• 2 400g tins of lentils, rinsed and drained
• 1 punnet of orange or red cherry tomatoes, cut into halves
• 1/3 cup pistachios, roughly chopped
• 1 teaspoon of fennel seeds

For the dressing

• 2 tablespoons of olive oil
• 2 teaspoons of lemon juice
• 2 teaspoons of balsamic vinegar
• 1/2 teaspoon of sugar
• 1/2 teaspoon cumin
• Salt and pepper to taste

What you need to do:

1.   Add all the dressing ingredients to a jar and shake well to mix. Alternatively, whisk in a small jug.

2.   In a hot pan, cook the chopped pistachios until very slightly browned. Set aside in a small dish to cool.

3.   Place the drained lentils into a salad bowl.

4.   Heat some oil in a pan and gently fry the fennel seeds for about 30 seconds. Add the broccolini pieces and cook gently for a few minutes, adding a splash of water to the pan. You want the broccolini to still be firm. Remove from the pan and add to the salad bowl with the lentils.

5.  Very quickly toss the cherry tomatoes in the hot pan and cook for about 30 seconds before adding to the salad bowl.

6.  Add two thirds of the roasted pistachios to the bowl. Just before serving, pour the dressing over the salad and toss well. Sprinkle the remaining pistachios on top.