2 good-sized heads of broccoli
1 tbsp olive oil
50g oats
70g hazelnuts
100g small green puy lentils
handful of rocket leaves
10 mint leaves, torn
1 red chilli, sliced (more or less to taste)
juice of 1 lemon
olive oil, to serve

Preheat oven to 180°C.
Cut broccoli into 2cm florets, then skin the stalk and cut into 2cm dice.
Place in a bowl, toss with a glug of oil and salt and place on a roasting tray.

Roast for 12 minutes, until tender but still a bit crunchy.
Turn oven down to 150°C
Spread oats on a baking tray and toast for 15–20 minutes, stirring every 5 minutes, until toasted.
Set aside.
Spread hazelnuts over a separate tray and roast for 8 minutes. Tip into a clean tea towel and use it to rub off the skins, then chop hazelnuts.
Place lentils in a pot, cover with water and bring to the boil, then drain.
Cover again with water, bring to the boil and simmer for 15 minutes, until tender.
Place roasted broccoli, lentils, chopped roasted hazelnuts, rocket, mint, chilli, oats and salt and pepper to taste in a bowl, and toss to combine.
Dress with lemon juice and a splash of olive oil to serve.

Chef’s note
For non-vegans, Jamie suggests serving the salad with some white anchovies and grated Parmesan. 

PaletteBlueprint Ltd