1. Place lentils in a saucepan and cover with plenty of water. Bring to the boil and simmer for 15 minutes. Cut broccoli into small florets and add to simmering water. Half cover with lid and cook for 2-3 minutes, or until tender but firm. Drain and rinse under cold water.

2. Combine lime zest and juice, 1/2 crushed garlic clove, 1/4 tsp chilli flakes, 1/3 cup olive oil, 1/4 cup red wine vinegar and 1/2 tsp honey in a small bowl. Season to taste with salt and pepper. Set aside.

3. Trim and slice radishes. Finely chop coriander (reserve half for garnish). Toss with shredded beetroot, lentils, broccoli and dressing.

4. Heat a frypan over medium heat with 1 tbsp oil. Cook fish for 2-3 minutes on each side. Lower heat, add 40g butter and 1 crushed garlic clove. Cook for 1 minute over low heat, or until garlic is soft and fish is cooked through. Season with salt and pepper.

5. Divide lentil salad between plates and top with fish. Garnish with remaining coriander to serve.

Notes:
You can also cook the broccoli in a separate saucepan if preferred.

No Fish option - replacement is chicken breast fillet.

Increase cooking time to 10 minutes, or until cooked through.

Puy lentils 1 packet (200g)
broccoli 1
Lime 1
garlic 1 1/2 cloves
radishes 1/3 bunch
coriander 1/2 bunch
Shredded beetroot 1 tub (200g)
White fish fillets 2 packets

From your pantry:
oil (for cooking + olive), butter, salt, pepper, chilli flakes, red wine vinegar, honey