A handful of cooked green lentils. Puy lentils would be great, but I didn't have any.
1/2 head of broccoli, cut into little florets.
1/2 red onion, finely sliced
A handful of cherry tomatoes
Goats cheese (or feta would work really well)
A few basil leaves (or coriander/ flat leaf parsley)
Juice of a lemon
A tablespoon of honey
A good glug of olive oil
Half a clove of garlic, crushed
Salt & pepper
This is one of those salads that tastes better the longer it sits. I'd suggest making the dressing and pouring that over the lentils, broccoli and red onion. The acidity in the dressing with help soften the broccoli a little and take 'the edge' off the raw onion. Add the tomatoes, cheese and basil leaves when you're almost ready to eat the salad.