1. Cut the broccoli into florets, cook briefly in boiling salted water, and plunge into iced water.
2. Drain the chick-peas and mix with the lemon juice, parsley, 1/4 cup olive oil, garlic clove, and salt and pepper. Set aside.
3. Clean the lentils and cook in boiling salted water for about 20 minutes or until al dente. Drain.
4. Place the red peppers in a preheated 450 degrees F oven for 20 minutes. When charred, place immediately in a brown paper bag to cool down for about 30 minutes. Peel, remove seeds and remove membranes, and slice into thin strips about 1/2-inch wide.
5. To make the vinaigrette, mix the balsamic vinegar, garlic clove, sugar, and mustard in a small bowl. Whisking constantly, pour in 1/4 cup of oil. Add the salt and pepper to taste and garnish with diced fresh mint. Set aside in an attractive small bowl.
6. Using a large platter, place all the vegetables and grains in individual sections, using lettuce as a garnish. Serve as a salad or first course, with the vinaigrette in a bowl with a spoon on the side.
Makes 5 servings.
