Griddled Courgette & Asparagus with Puy Lentils, Lemon Yogurt Dressing, Mint and Crushed Walnuts
Summery, light and delicious griddled vegetables served with earthy puy lentils and creamy dressing. Healthy and perfect for lunches or served as a mezze.
Ingredients
For the lentils
- 1 large white onion chopped roughly
- 2 tbsp olive oil
- 4 cloves garlic sliced
- 150 g dark green French or puy Lentils rinsed
- 850 ml veg stock
- 1 tsp sea salt
- Twist black pepper
- Juice 1 lemon
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh thyme
For the veg
- 3 courgettes sliced through the middle lengthways
- Handful asparagus
- 1 tbsp olive oil
- Pinch sea salt
For the lemon yogurt
- 3 tbsp coconut yogurt
- Juice 1/2 lemon
- Pinch sea salt
- 1 tbsp extra virgin olive oil
- Water if needed
- For the toppings
- Handful of toasted walnuts
- Fresh mint
- Extra virgin olive oil
- Sea salt flakes
Instructions
To make the lentils
- Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more.
- Next, add the lentils and stock, stir to combine. Bring to the boil then cook on a low heat for 35- 40 minutes.
- Season with black pepper, salt and lemon juice–simmer for a further minute.
- Turn off the heat and stir the fresh thyme & olive oil.
To griddle/ bake veg
- To griddle the veg–add the courgettes & asparagus to a large griddle pan with a little oil. Turn frequently until cooked through and slightly charred.
Alternatively
- Pre heat your oven to 180c
- Add the veg to a large baking tray with some oil and season well.
- Bake for approx 30 minutes or until soft and a little charred. Set aside.
To make the dressing
- Add all the ingredients to a jar and mix to combine.
To serve
- Layer the lentils on a big platter, top with the roast veg, dressing and then fresh mint.
- Crush the toasted walnuts a bit, sprinkle over.
- Drizzle with extra virgin olive oil and sea salt.
Notes
2-4 servings