John Myers
Zucchini and Lentil Salad
The perfect zucchini and lentil salad recipe with a picture and simple step-by-step instructions.
- 225 g Lentils, beluga or du-puy
- 400 g Zucchini
- 1 Pc. Clove of garlic
- 3 tbsp Olive oil
- Salt pepper
- 10 Pc. Dried tomatoes in oil
- 2 Pc. Spring onions
- 2 Stalk Fresh mint
- 6 tbsp Dark balsamic vinegar
- 3 tbsp Oil from the sun-dried tomatoes
- 40 g Arugula
- 100 g Halloumi cheese to taste
- Prepare the lentils according to the package instructions and then pour them into a sieve and rinse with cold water. Dice the zucchini rather finely, chop the peeled garlic very finely.
- Heat 2 tablespoons of olive oil in a pan and briefly fry the zucchini and garlic on all sides. Season with salt, pepper and possibly other spices of your choice (e.g. ratatouille or herbs from Provence).
- Cut the drained tomatoes into thin strips or cubes, the spring onions into thin rings. Pluck the mint leaves and cut into small pieces.
- Prepare a salad bowl and mix the lentils with zucchini, sundried tomatoes, spring onions and mint in it.
- For the dressing, mix balsamic vinegar and oil from the sun-dried tomatoes, season well with salt and pepper and stir into the salad. Remove the stems from the washed rocket and roughly chop as desired. It is best to fold in just before serving so that it stays crisp. Before serving, season again with salt, pepper and possibly other spices, as the lentils “swallow” a lot of aroma.
- Dice the halloumi and fry in a pan with 1 tablespoon of olive oil, then sprinkle over the salad last. The salad can also be prepared without cheese. Diced feta or a little goat cream cheese sprinkled on top also go very well with this salad.
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