Zucchini and lentil salad

Ingredients for 2 servings:

• 600 g zucchini
• 125 g mountain lentils
• 1 small onion(s)
• 2 slice(s) bread(s), dark, crusty
• 5 figs, dried
• 25 g pumpkin seeds or sunflower seeds
• 1 lemon(s), organic
• 3 tbsp Balsamic vinegar bianco
• 4 tbsp olive oil
• salt and pepper
• ½ tsp curry powder
• 1 tsp chili flakes
• 1 pinch(s) cumin powder
• 3 tsp maple syrup
• 2 tsp parsley, chopped

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

vegan

Cook the lentils according to the package instructions. Meanwhile, wash the zucchini and cut into approximately 1 cm cubes. Sauté the zucchini cubes in a pan with 1 tablespoon of olive oil for 3-5 minutes; the vegetables should still have some bite. Season lightly with salt. Wash the lemon in hot water and grate 2 teaspoons of the zest. Squeeze the lemon juice. Mix the zest and juice with the balsamic bianco, the maple syrup, and 2 tablespoons of olive oil. Season with salt and pepper. Cut the bread—it can be stale—into cubes. Roughly chop the figs. Heat 1 tablespoon of olive oil in the pan and fry the bread and seeds until crispy. You may need another tablespoon of oil for this. Add the figs and chili flakes and fry for another minute. Be careful, the fruit burns easily, so stir constantly. Remove the mixture from the heat and season with salt, curry, and cumin. Peel the onion and cut into fine rings. Toss the lentils, zucchini, onions, and chopped parsley with the vinaigrette and season with salt and pepper. Divide among plates and sprinkle with the breadcrumb mixture. Enough for two hungry people.