A lovely meal in its own right, this also makes an excellent side dish to go with fish, chicken or lamb chops.
- Prepare15 mins
- Cook5 mins
- Total time20 mins
Bring a large saucepan of salted water to the boil. Cut the stems of the purple sprouting broccoli into 1-2cm lengths and the bigger florets into 2-3 pieces. Blanch for 2 minutes, drain and run under cold water, then drain again.
Meanwhile, on a board, chop together the anchovies and sun-dried tomatoes until almost a purée. Scrape into a mixing bowl and add 2 tbsp oil from the anchovy can or jar and 1 tbsp oil from the tomato jar. Stir in the capers, cherry tomatoes, most of the basil (reserving some whole leaves to serve) and the lentils, then add the blanched broccoli. Season, adding more anchovy or tomato oil if liked. Add the lettuce just before serving, then transfer to a platter and sprinkle with the remaining basil.
Roughly chop and melt in a small pan with a little crushed garlic. Toss through cooked spaghetti with chopped fresh tomatoes, torn mozzarella and a few basil leaves.