This was our meat free Monday meal last night. It's the perfect early sumer salad. Crisp, raw zucchini ribbons with olive oil, lemon and mint dressing and delicious herby lentils spiked with salty feta. The lentils were cooked in stock with a bay leaf so they were tasty even before I added the dressing and herbs. You could use canned lentils if you're pushed for time but do make this at least once with lentils cooked in stock. It makes a huge difference. Use either French green (puy) lentils or beluga lentils. They hold their shape and stay firm to the bite. Making them perfect for salads. Other lentil varieties will end up mushy.
We're madly busy at the moment so healthy dinners like this really hit the spot. It feels good to be making us nourishing food when we're running on overdrive.
Have a great day. I hope the sun is shining wherever you are. Kelly x
2 1/2 cups cooked puy lentils - preferably cooked in stock w/ a bay leaf.
1 clove garlic - finely diced
4 Tbsp olive oil
Juice of 1 juicy lemon
1 1/2 tsp maple syrup or coconut sugar
salt & pepper to taste - in dressing and to season lentils.
100g of feta - I used goat feta but any will work
handful of thyme - leaves separated from stems
handful of mint - roughly chopped
handful of parsley - roughly chopped
chilli flakes (optional)
Slice the ends off the zucchini and use a vegetable peeler to create ribbons. I don't use the very core.
To make the dressing place the garlic, lemon juice, olive oil and maple syrup into a jar. Shake well. Season generously with salt and pepper. Shake to combine.
Mix 1/3 of the dressing through the zucchini ribbons. Add the mint and half of the parsley. Combine.
Mix the remaining dressing through the lentils. Add the feta and stir.
Add parsley and thyme to lentils. Be generous with the thyme.
Taste lentils and add salt and pepper if necessary.
Serve zucchini ribbons on top of lentils. Garnish with extra mint, chilli flakes and cracked pepper.