Double Chorizo and Purple Sprouting Broccoli Lentil Bowl
with Roasted Butternut, Greek Style Cheese and Garlic Aioli
- Milk
- Sulphites
- Egg
- Mustard
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Spelt (wheat)
Add a splash of colour to your plates with spring's purple sprouting broccoli. With intensely purple florets and tender stems, it has a more unique flavour than green broccoli. We love it when roasted or pan-fried to turn the florets slightly crispy and deepen the nutty flavour.
Ingredients
1 unit(s)
Butternut Squash
1 sachet(s)
Mediterranean Style Seasoning
(May contain traces of: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
80 grams
Purple Sprouting Broccoli
120 grams
Diced Chorizo
(Contains: Milk)
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
10 grams
Chicken Stock Paste
50 grams
Greek Style Salad Cheese
(Contains: Milk)
50 grams
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Lentils
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the Mediterranean style seasoning, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins.
Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.
Halve any thick purple sprouting broccoli stems lengthways.
Pop the broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Set aside.
Heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Once browned, transfer the chorizo to a bowl, cover and set aside.
Pop the (now empty) pan back on medium heat - no need to clean, the remaining oil from the chorizo will add flavour!
Once hot, add the onion (and a drizzle more oil if needed), season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins.
Meanwhile, turn the butternut halfway through cooking and slide the broccoli tray onto the middle shelf of your oven until tender and crispy, 10-12 mins.
Once the onion is golden, add the garlic and fry for 30 secs.
Stir in the lentils and remaining Mediterranean style seasoning. Fry for 1 min.
Next, pour in the balsamic vinegar and cook until it has evaporated, 1 min.
Next, stir in the chicken stock paste, sugar and water for the lentils (see pantry for both amounts).
Bring to the boil and simmer until the liquid has reduced, 2-3 mins.
Once the lentils are ready, remove from the heat. Stir in the roasted butternut, then taste and season with salt and pepper if needed.
Share the lentils between your bowls and lay the purple sprouting broccoli on top.
Sprinkle on the chorizo, crumble over the Greek style cheese and dollop on the aioli to finish.
