Preheat your oven to 200°C.

Trim the end of the purple sprouting broccoli, then halve widthways and any thicker stems lengthways.

Place in a roasting pan, drizzle generously with olive oil and salt, toss well and place into the oven for about 15 mins, turning once, until cooked through with some good colour.

Meanwhile, heat a splash of olive oil in a large pan over a high heat, add the kale and stir fry for a few mins until charred and crispy. Set aside.

Add the lentils to a bowl along with the juice and zest of half a lemon, a drizzle of olive oil and a pinch of salt. Mix well

In a small bowl mix the tahini with the juice of a lemon, a glug of olive oil and a splash of water. It should be creamy and emulsified but not too thick, the consistency of double cream.

Once cooled, add the broccoli, kale, and lentils to a bowl, pour in the dressing and toss well.

Plate up and top with a generous sprinkle of chopped mint and a big spoon of pomegranate seeds.