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A fresh and nutritious salad - an excellent vegetarian option.



  • 1.

    Place Puy lentils into a saucepan of cold water and bring to the boil with salt for 20 minutes.

  • 2.

    Remove from the boil and dress with olive oil, lemon juice, salt and freshly ground black pepper.

  • 3.

    Cook chopped zucchinis in a saucepan with finely chopped garlic and olive oil for approximately ½ an hour to an hour or until they cook down to a jam consistency.

  • 4.

    Toss the zucchinis together with the lentils and then add rocket leaves at the end.

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Andrew Graham

Sauvignon Blanc, Chardonnay and Pinot Noir are the best wines to pair with Zucchini Salad.


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