Broccoli, lentils and cherry bocconcini

This is my favourite way to cook broccoli. Steam then toss in garlic and chilli and finish with a good squeeze of lemon juice. After cooking I have added some lentils and bocconcini to make a simple dinner. Crusty bread with oil or butter would go well here.

Ingredients

1 head	Broccoli, or 250g sweet stem broccoli (Main)
4 small	Garlic cloves, finely chopped or crushed
1	Red chilli, deseeded and finely chopped
1 sprinkle	Sea salt
1 cup	Brown lentils, drained (Main)
125 g	cherry bocconcini, drained (Main)
1	Lemon, for squeezing

Directions

1. Cut broccoli into small florets. Lightly peel any tough pieces from the broccoli stems and cut into small pieces. Steam broccoli until tender.
2. Heat the oil in a frying pan and add the garlic. Cook over low heat until golden. Add the chilli and cook for a further 30 seconds. Add the lentils and broccoli and toss through the garlic and chilli, taking care to mix up the garlic so it doesn't burn on the base of the pan.
3. Place the cherry bocconcini in a shallow serving bowl. Carefully tip over the broccoli and lentil mixture.
4. Serve with lemon wedges for squeezing.

See more of Kathy's simple dinner recipes

• Sausages, parsnips and leeks
• Pork ragu