Tahini Lentil broccoli salad:
Boil brown lentils with a bay leaf in the pot. Add the broccoli florets to the same pot a few minutes before the lentils are ready.
Tahini sauce: Mix the juice of a lemon with two tablespoons of tahini. Add salt, pepper, garlic and a good sprinkle of sumac.
Mix the sauce with the blanched broccoli, lentils and a cup of chopped olives. Top with almond slivers and serve.