Roasted lentil & courgette salad
An ideal summer recipe, using in-season courgettes, fresh chive flowers and crunchy roasted lentils. So fresh and incredibly moreish!
This dish makes a great side at a BBQ, or served alongside slow-cooked lamb shoulder.
Ingredients:
- 2 courgettes
- 1/2 can (400g) lentils - drained and rinsed
- 1tbsp dried mixed herbs
- 2tsp smoked paprika
- 1tsp garlic granules
- A generous glug of olive oil for roasting salt & pepper to taste
- Balsamic Vinegar (your choice of infusion)
For the dressing:
- 3tbsp extra virgin olive oil
- the juice of 1 lemon
- 1tbsp capers, chopped
- 1 red chilli, seeds removed
- A generous handful of parsley, finely chopped
For the yogurt tahini sauce:
- 1tbsp runny tahini
- 4 heaped tbsp coconut or regular yogurt
- Juice of 1/2 lemon
- 1/2tsp garlic granules
- Salt & pepper to taste
Method:
1. Cut the courgettes into thick slices. Sprinkle over the dried herbs, Balsamic Vinegar (your choice of infusion!) salt & pepper, olive oil and toss really well. Roast in the oven at 200C for 20 minutes until they are tender but still with a bite. Remove and set aside.
2. Spread the lentils on a separate baking tray and drizzle over the smoked paprika, garlic granules, olive oil salt and pepper. Roast in the oven at the same temperature for 30 minutes until the lentils are really crispy.
3. To make the dressing, simply add all the ingredients to a jar and mix until well combined.
4. To make the yogurt sauce, add all the ingredients into a bowl and mix well.
5. To assemble spread the yogurt sauce onto a large plate and pile over the roasted courgettes.
6. Drizzle with the dressing and sprinkle over the crispy lentils.