Marinated Lentils With Baby Broccoli and Feta

Method

1. Preheat the oven to 200°C. Line a baking tray with baking paper.
2. In a large frypan, add coriander, fennel seeds, chilli, garlic and ½ cup oil. Set over a medium heat and cook, shaking pan occasionally, until the garlic is golden brown and the chilli slices have shrivelled slightly. Season spiced oil lightly with salt and transfer to a small bowl.
3. In a large pot, cook lentils in simmering salted water until tender but still firm. Drain and transfer to a medium bowl.
4. While the lentils are cooking, add the baby broccoli and lemon to the lined tray and toss with the remaining 3 tbsp olive oil and salt. Roast until the baby broccoli is charred in spots and the lemon has softened. Toss halfway through cook time.
5. Pour half the reserved spiced oil over the warm lentils, then season with salt and pepper, to taste.
6. Divide lentils among bowls and top with baby broccoli, lemon, and feta, dressing with any remaining spiced oil.