Courgette + Puy Lentil Salad With Roasted Pine Nuts

Recipe:

courgette + puy lentil salad with roasted pine nuts   

PLANT-BASED | SOURCE OF PROTEIN

Total time: 15 mins
Serves: 2

Short on time? You can have this nutrition-packed salad on the table in just 15 minutes. It’s a summer staple, starring seasonal courgettes, hearty puy lentils, and toasted pine nuts for a satisfying crunch. Fresh, fast, and full of goodness, this one’s on repeat all summer long.

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INGREDIENTS

For the salad:

• 2 medium courgettes, sliced into ribbons using a vegetable peeler.

• 1 packet of cooked lentils

• 1 cup broad beans, blanched

• 1 shallot, finely sliced

• ¼ cup fresh mint, chopped

• ¼ cup fresh basil, chopped

• 1 bag of pea shoots

For the dressing:

• 2 tbsp olive oil (extra virgin)

• 1 tbsp lemon juice (freshly squeezed)

• 1 tsp Dijon mustard

• Salt and pepper, to taste

To finish:

• Toasted pine nuts to finish.

METHOD

Prepare the broad beans:

• To prepare the broad beans, blanch them in boiling water for 2-3 minutes.

Prepare the courgettes:

• Use a vegetable peeler to slice the courgettes into thin ribbons.

Prepare the lentils:

• Cook the lentils as per packet instructions. Set aside to cool.

Make the dressing:

• In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard. Season with salt and pepper to taste.

Assemble the salad:

• In a large bowl, combine the courgette ribbons, cooked lentils, broad beans, sliced shallot + pea shoots.

• Gently toss the salad with the chopped mint and drizzle the dressing over the top. Toss everything together until well combined.

Serve:

• Garnish the salad with roasted pine nuts.