- Preheat the oven to 200°C.
- Trim the broccoli, then halve any larger stems lengthways. Place on a roasting tray, drizzle with 2 tablespoons of the olive oil and season with salt. Roast for around 15 minutes, turning once, until tender and lightly charred.
- Meanwhile, heat 1 tablespoon of olive oil in a large frying pan over a high heat. Add the kale and cook for a few minutes until slightly charred and crisp. Set aside.
- Place the Merchant Gourmet Puy Lentils in a large bowl with the zest and juice of 1 lemon, 1 tablespoon olive oil and a pinch of salt. Mix well.
- In a small bowl, whisk together the tahini, juice of the remaining lemon and the remaining olive oil to create a smooth dressing.
- Add the roasted broccoli and crispy kale to the lentils. Pour over the dressing and toss to combine.
- Transfer to a serving platter and finish with the mint and pomegranate seeds.
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