We love eating with the Seasons. This recipe is quick, nutritious, easy to make and uses spinach and purple sprouting broccoli, both in season and good sources of plant based protein. Always remember it is always best to combine with other protein rich ingredients such as lentils, chickpeas and butterbeans to give you a complete protein packed dish (containing all essential amino acids).
Broccoli is a cruciferous plant, good source of vitamin A and C, phytonutrients, and great for supporting liver function.
Preheat the oven to 200ºC and line an oven tray with parchment paper.
Add the broccoli and lemon slices and toss with the avocado oil and a pinch of sea salt. Roast for 8 to 10 minutes, until the broccoli is slightly browned in spots. Remove the broccoli and set aside. Continue roasting the lemon slices for another 5-7 until they start to brown.
Heat a small frying pan on low heat and gently toast the coriander and fennel seeds until they start to release aroma and change colour. Remove from heat and grind together.
In the same pan, over low heat, add the extra virgin olive oil and garlic. Sauté until the garlic is lightly browned, stirring frequently to prevent burning, add ground coriander and fennel and take off the heat.
Drizzle half of the oil mixture into the cooked lentils and stir. Serve on a large plate, top with the purple sprouting broccoli, baby spinach and the caramelised lemon slices and then drizzle the remaining oil on top. Check seasoning and finish with mint leaves, serve.
You can add extra flavour by adding chilli flakes. If needed, you can add the cooked lentils to the garlic, spice mixture and heat through for 2 to 3 minutes until warm.
