A versatile side dish
1 bunch Broccolini (trimmed)
1/2 Lemon (sliced thin)
1 tbsp Avocado Oil
1/2 tsp Sea Salt (divided)
3 tbsps Extra Virgin Olive Oil
1 Garlic (clove, thinly sliced)
3/4 tsp Coriander
3/4 tsp Fennel Seed (ground)
1 cup Green Lentils (cooked, drained and rinsed)
1/4 cup Mint Leaves (chopped)
Preheat the oven to 200ºC and line a baking tray with paper. Add the broccolini and lemon and toss with the avocado oil and half the sea salt. Roast for 8 to 10 minutes, until the broccolini is slightly browned in spots. Remove and set aside.
In a skillet over medium-low heat, add the extra virgin olive oil, garlic, coriander and fennel. Sauté until the garlic is lightly browned, stirring frequently to prevent burning, about 3 to 4 minutes.
Drizzle half of the oil mixture into the cooked lentils and stir. Serve onto a platter then top with the broccolini and lemon and drizzle the remaining oil on top.
Finish with mint leaves, serve and enjoy!