This is a deliciously fresh tasting jumble! Jam packed full of lemony, garlicky flavour with a warming chilli kick. A hearty bowlful is more than satisfying enough to have by itself  or serve it as a side dish as part of a main meal.

Recipe serves 2 - 3 as a main meal or 4 - 5 as a side dish. 

Ingredients:

2 handfuls of purple sprouting broccoli

2 tins of lentils, drained and rinsed

2 bunches of watercress, roughly chopped

The zest and juice of 2 lemons

2 cloves of garlic, finely minced

1 -2 chillis, seeds removed then finely sliced

Olive oil

Sea salt

Freshly ground black pepper

Method:

1. Cut each piece of purple sprouting broccoli into half widthways then into quarters. Set aside.

2. Place a large frying pan or wok over a medium heat. Pour in 2 tablespoons of olive oil then add the minced garlic to the pan and allow it to sizzle gently for 1 minute, stirring regularly.

3. Add the broccoli, lentils, lemon zest and chilli to the pan and tumble them together with the garlicky oil. Continue to stir fry for 4 or 5 minutes, stirring regularly.

4. Squeeze over the lemon juice, add the watercress and season with a pinch of sea salt and black pepper.

5. Give everything one last jumble before having a little taste to make sure you’re happy with the seasoning then serve warm or at room temperature.

Enjoy!

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