Broccoli and lentil salad with chilli and pine nuts

• Ingredients

•  600g broccoli, trimmed, cut into florets
•  1 x 400g can brown lentils, rinsed, drained
•  2 teaspoons balsamic vinegar
•  1 tablespoon olive oil
•  6 shallots, ends trimmed, thinly sliced
•  1 long fresh red chilli, deseeded, finely chopped
•  2 garlic cloves, thinly sliced
•  75g baby spinach leaves
•  2 tablespoons toasted pine nuts

• Method

1. Step 1
   Cook the broccoli in a large saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
2. Step 2
   Place the lentils in a bowl. Whisk together the vinegar and 2 teaspoons of olive oil. Add to lentils. Stir to combine.
3. Step 3
   Heat the remaining oil in a large non-stick frying pan over medium heat. Add the shallot, chilli and garlic. Cook, stirring, for 1 minute or until aromatic. Add the broccoli and cook, stirring occasionally, for 2 minutes or until heated through and the broccoli is coated in the shallot mixture.
4. Step 4
   Add the broccoli mixture and spinach to the lentil mixture. Season with pepper. Toss to combine.
5. Step 5
   Divide the salad among serving bowls. Sprinkle with the pine nuts to serve.