Zucchini Salad
Recipe by Skye Gyngell from Chefs Christmas 2009
A fresh and nutritious salad - an excellent vegetarian option.
Ingredients
- Puy lentils
- Olive oil
- Lemon juice
- Freshly ground black pepper
- Zucchinis, thickly sliced
- 2 cloves of garlic, finely chopped
- A generous handful of rocket leaves
Method
- 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.
