This lovely vegetarian salad featuring flavours of lemon and mint is perfect for your next summer BBQ.
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
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)
Remove from the fridge and remove the garlic clove
Add the fresh herbs, lemon zest and toasted seeds, and toss together
Taste, adjust seasoning and add a fresh squeeze of lemon if desired
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