Charred broccoli and lentil salad

Delight in the smoky essence of charred broccoli paired with wholesome lentils in this vibrant salad bursting with flavors and textures.

Ingredients:

• 2 cups dried French green lentils
• 1 yellow onion, peeled and halved
• 2 dried bay leaves
• 2 medium heads of broccoli
• 1 dash olive oil, for roasting
• 1 cup shredded carrots, from 2 to 3 carrots
• 60g Bulgarian or another creamy, mild feta, cut into small cubes
• 1 handful Italian parsley, coarsely chopped
• 1/3 cup pistachios, coarsely chopped
• 1 medium garlic clove, crushed
• 3 tablespoons well-stirred tahini
• 3 tablespoons water, or more to adjust consistency
• 1 roasted piquillo or red bell pepper, seeds removed
• 1 teaspoon smoked Spanish paprika
• 1 tablespoon sherry vinegar
• 1 teaspoon pomegranate molasses (or lesser amount of honey, to taste)
• 2 tablespoons extra-virgin olive oil
• 1 pinch red pepper flakes and salt, to taste

Instructions:

1. To prepare lentils: Wash the lentils and remove any impurities. Put the lentils, onion, and bay leaves in a medium-sized saucepan and cover with cold water, ensuring the water level is at least 1 inch above the lentils. Bring the mixture to a boil over medium heat, then lower the heat and let it simmer until the lentils are soft, approximately 30 minutes. Add more water if necessary. Drain the lentils, removing the onion and bay leaves in the process.
2. For the tahini dressing: Blend all the ingredients using a blender or an immersion blender until you achieve a smooth consistency. Add water gradually to thin out the dressing as needed. Taste and adjust the seasonings accordingly. Store the dressing in the refrigerator in an airtight container for up to three days.
3. Preparing the broccoli: Trim the broccoli by cutting off the leaves and any discolored parts of the stem. Quarter the broccoli head. Slice the broccoli, including the stem and florets, into 1/4-inch pieces using a mandolin, a food processor with a slicing blade, or a sharp knife. Season the sliced broccoli generously with salt and olive oil on a sturdy baking sheet. Broil the broccoli until it's tender, charred, and slightly crispy, which should take around 3 to 5 minutes. Make sure to shake the pan occasionally and keep a close eye on it as thinner slices cook quickly.
4. Building the salad: In a large bowl, mix the lentils and carrots with the tahini dressing gradually until they are evenly coated. You may not need to use all the dressing. Taste the salad and adjust the seasoning by adding more salt or a splash of sherry vinegar if necessary. Gently fold in the broccoli, parsley, and feta cheese. Add the pistachios right before serving to maintain their crunchiness. The salad can be served warm or at room temperature. When covered tightly, it can be stored in the refrigerator for several days.

Summary:

• Calories: 2827 kcal
• Fat: 92 g
• Protein: 157 g
• Carbs: 387 g
• Potassium: 8122 mg
• Magnesium: 608 mg