This spunky little salad is inspired by an Instagram post from Gramercy Tavern. The dish was "charred broccoli slaw," and the moment I read "charred broccoli," I knew I wanted to create a salad around that idea. Rather than go in the slaw direction, I chose lentils for heft -- plus, lentils and broccoli are one of those tried-and-true pairings that never disappoint. For the broccoli, I thinly sliced it (akin to making a slaw), tossed it with olive oil, and gave it a quick run under the broiler. The thin pieces get charred and crispy and nestle up perfectly with the lentils. I opted for a tahini dressing because I wanted something bold enough to stand up to the charred flavors and keep each bite interesting. This is the type of salad I’d happily eat for dinner with some crusty bread and then pack for my lunch the next day. It’s even better once the flavors have had a chance to meld.

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