lentil & zucchini salad recipe

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prepare ahead?

Will keep in the fridge for a few days but the mint will wilt a little, so add it just before serving. Also make sure you allow the salad to come up to room temperature, chilled lentils can be a little weird.

leftover potential

OK in the fridge for up to a week, but the mint leaves will wilt a little.

variations for fun

vegan – skip the proscuitto or replace with some flaked or sliced toasted almonds or toasted pine nuts.

vegetarian – replace proscuitto with some torn fresh mozarella or bocconcini OR shave over some good quality parmesan cheese.

lentil-free – replace the lentils with fresh peas.

warm salad – heat your lentils in a pan with a little olive oil and then proceed as per the recipe.

troubleshooting guide

bland – make sure you’re generous with the salt and it may need a little more vinegar to inject some flavour into the lentils.

too dry – add a little more oil and vinegar.

no canned lentils? – cook your own as per the breakfast lentils recipe and allow them to cool.

serving suggestions

A great quick dinner salad on its own.

Also great as a side salad to serve with roast chicken or pan fried fish.

related links

how to cook lentils from scratch: on the stonesoup virtual cookery school.
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lentil & zucchini salad recipe
serves 2

1 tablespoon sherry vinegar
1 can lentils (400g / 14oz), drained
1 zucchini, finely sliced into coins
1/2 bunch mint, leaves picked
3-4 slices proscuitto, torn, optional

1. Combine vinegar with 3 tablespoons extra virgin olive oil in the bowl. Season with salt & pepper.

2. Stir drained lentils into the dressing and then add the zucchini and mint. Taste and adjust seasoning if needed.

3. Divide between two plates and drape proscuitto over artfully, if using.