This lovely vegetarian salad featuring flavours of lemon and mint is perfect for your next summer BBQ. 


  • 500g zucchini

  • 400g puy lentils

  • 1 bunch of asparagus

  • 3 Tbsp lemon juice

  • 1 tsp lemon zest

  • 1 clove of garlic, smashed (you’ll need to remove it later)

  • 3 Tbsp olive oil

  • 3 Tbsp finely chopped herbs (mint, parsley, chives, dill)

  • ½ cup mixed seeds, lightly toasted

  • Sea salt and freshly cracked black pepper


  • 1.

    Slice the zucchini and asparagus as thinly as you can using a vegetable peeler or mandolin. Sprinkle with salt, and let sit for 15-30 minutes. Rinse and allow to drain on some paper towel

  • 2.

    To make the dressing, mix together the lemon juice, garlic and olive oil. Toss through the zucchini and lentils then season with salt and pepper. Cover and refrigerate for at least 1 hour (preferably 4 hours)

  • 3.

    Remove from the fridge and remove the garlic clove

  • 4.

    Add the fresh herbs, lemon zest and toasted seeds, and toss together

  • 5.

    Taste, adjust seasoning and add a fresh squeeze of lemon if desired

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