- Slice the courgettes and green pepper lengthways into long strips.
- Drizzle the vegetables with a little olive oil and cook on a hot griddle pan or barbecue until charred and tender.
- Griddle the sprouting broccoli whole until lightly charred and cooked through.
- Finely slice the shallot and place in a small bowl with a splash of red wine vinegar and a pinch of salt.
- Add the parsley, mint, basil and capers to a food processor and pulse until roughly chopped.
- Add the mustard, a splash of red wine vinegar and a generous glug of extra virgin olive oil. Pulse again briefly, keeping the mixture textured rather than smooth.
- Add a little more olive oil if needed to loosen the salsa.
- Mix the Merchant Gourmet Puy Lentils with the herb and caper salsa.
- Arrange the griddled vegetables on a serving platter.
- Spoon over the dressed lentils and finish with the pickled shallots
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