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Chefs Christmas 2009
A fresh and nutritious salad - an excellent vegetarian option.
Freshly ground black pepper
Zucchinis, thickly sliced
2 cloves of garlic, finely chopped
A generous handful of rocket leaves
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Place Puy lentils into a saucepan of cold water and bring to the boil with salt for 20 minutes.
Remove from the boil and dress with olive oil, lemon juice, salt and freshly ground black pepper.
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.
Toss the zucchinis together with the lentils and then add rocket leaves at the end.