This vibrant healthy broccoli salad is quick, easy and packed with flavour. It's also vegan, gluten free and dairy free. Perfect for a summer dinner or barbecue side dish.
Part boil the potatoes for 7 mins or until just tender (halve any larger new potatoes first). Drain well, rinse under cold water to cool enough to handle then thread onto skewers.
Heat a griddle pan or barbecue. Mix the oil, garlic and herbs in a small bowl, then brush it all over the potatoes.
Grill for a few minutes until lightly charred.
Meanwhile, bring a medium pan of water to the boil, add the Tenderstem/broccolini and cook for 1 minute. Drain, rinse under cold water to stop them cooking further.
In a large serving bowl, add the spinach, then top with the broccolini, grilled potatoes (and any remaining herby sauce), snap peas and sprouted lentils (if using).