Roasted Broccoli, Lentil & Feta Salad With Carrot Puree

Now THIS is how you make simple ingredients heavenly. Can be eaten as a main course warm salad, or halve the amount of ingredients to serve as a side dish. 

Serves 4

Ingredients:

•  500g carrots, peeled and sliced
•  2 cloves garlic, peeled
•  500ml vegetable stock
•  1 tbsp olive oil
•  Sea salt and black pepper
•  2 medium heads broccoli, cut into florets
•  2 tbsp olive oil
•  1 tsp garlic salt
•  1 tsp smoked paprika
•  400g cooked green lentils, drained and rinsed.
•  120g feta cheese, crumbled

Method:

• Place the carrots and garlic in a saucepan, cover with the vegetable stock and bring to a simmer. Cook for 20–25 minutes until the carrots are soft. 
• Drain, any excess liquid. You want the carrots just under half way covered in the blender to get a smooth puree. 
• Blend into a smooth, velvety purée. Season to taste. Keep warm.
• Heat the oven to 200°C (fan 180°C). Toss the broccoli florets with olive oil, garlic salt and smoked paprika, spread on a baking tray, and roast for 20–25 minutes until tender and lightly charred. When done, scrape the tray juices over the broccoli.
• In a large bowl, combine the roasted broccoli and its tray juices with the lentils. Gently fold through the crumbled feta.
• Spread a generous spoonful of carrot purée across each plate. Pile the broccoli, lentil and feta salad on top. Serve immediately.