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Roasted Broccoli, Puy Lentils & Tahini Yogurt
  • 1 head of broccoli, cut in half
  • 3 tbsp olive oil
  • 2 tsp smoked paprika
  • 250g pouch ready-cooked Puy lentils
  • 2 tbsp tahini
  • 1 garlic clove, crushed
  • 1 lemon, ½ zested and juiced, and ½ cut into wedges to serve
  • 100g Greek yogurt
  • small pack parsley, leaves roughly chopped
  • 30g almonds, roughly chopped
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