Minty zesty lentils and zucchini
I did not really plan to post this recipe, cos it’s the exact copy of the one by Deliciously Ella in her first cookbook. But, it is so fresh and simple to make, and it was quite a success at a recent brunch I had, that I need to put it here (I see this blog as a recording of my fav stuff, that I want always to return to).
This salad mixes a few rich flavours, such as mint and lime, with ingredients that I always have in my fridge, such as zucchini, giving a nice fresh result. The earthy taste of the lentils balance it all out while bringing in their proteins for the nutritious element.
So, for a full plate (2 small servings or one large one), you will need:
- 100 grams lentils (any kind)
- 1 medium courgette
- 2 small handfuls fresh mint leaves
- 1 avocado
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 small handful sunflower seeds
Put the lentils in boiling water and let them cook until soft (but pay attention that they don’t get mushy). Once they are done, drain them from the water that remains and let them cool (you can run them a bith through water).
Peel the zucchini into thin strips with a vegetable peeler and cut the avocado into small chunks.
In a salad bowl, mix these ingredients together with the lentils. Add the mint leaves by tearing them with your hands, and drizzle over with the olive oil and the lime juice. Mix it all well and sprinkle on top with the sunflower seeds.
Et voilà! Enjoy!