(Gluten Free, Vegetarian)
High in protein and with a refreshing tangy aftertaste, this super healthy salad can be eaten as a side or as a main meal for a lighter lunch or dinner.
Hello everyone! First of all, I am sorry for my lack of posts recently, I just came back from an amazing week in Italy and I also have been having some problems with my internet connection at home. But everything is sorted now, so here I am! 🙂
While in Italy, I have been indulging into some amazing seafood! We went to the beach for a weekend and have had so many tasty meals, such as grilled calamari, swordfish, prawns, tuna steaks and my favourite: gluten free spaghetti with cockles! Oh, my they were incredible! My son Phoenix also fell in love with it and I couldn’t stop him from eating! This is him, haha!
But now back to the recipe! Last week, I went to the market and I found all these courgettes for £1!
So, I have been busy cooking with them. I made these amazing courgetti with broccoli, basil and cashews pesto, some courgette frittata muffins, a courgette chocolate cake (recipe coming soon) and this super healthy delicious lentil salad! I thought I was going to be on a courgette overdose, but since courgettes can so easily be hidden in different dishes and everything I cooked came out great, I managed to still be craving them and decided to go buy another lot! I promise, though, I won’t be invading my blog with too many courgette-related recipes all at once, I’ll keep some for later! 😉
This salad is relatively simple to make and you can choose to use either tinned green lentils (or cartons) or dried ones. Dried lentils are cheaper, but they take a bit longer to cook, so if you are in a rush and need something quick, go for the tinned ones. That way, it will only take a few minutes to warm them up. I cut the courgettes into ribbons, as I just love them in that shape! It’s a bit like eating tagliatelle, just the super healthy version of it.
All you have to do is getting a peeler and start peeling ribbon-shaped slices out of the courgette. Then, saute’ for 6-7 minutes with a splash of oil, add to the lentils with a bit of feta or greek style salad cheese (the latter is cheaper), top with the lemon-oil-garlic dressing and sprinkle with some chopped mint. Done! If you are watching your calorie intake, or simply want a lighter meal, you can enjoy this salad as a main. It’s full of protein and high in fiber and essential vitamins and minerals, so that you can be sure you will be feeding your body some good stuff!
Now, to the recipe!
- 3 Tbsp + 1 tsp extra virgin olive oil
- 1 garlic clove, chopped thinly
- 1x400g tin or carton of green lentils or 160g dried lentils
- 1 courgette
- 60g feta cheese or greek style salad cheese
- the juice of 1/2 a lemon
- a bunch of mint, chopped
- Make the dressing by mixing 3 Tbsp of the olive oil, garlic and lemon juice. Keep aside to infuse, whilst you prepare the salad.
- If using dried lentils, cook in boiling water for about 25-30 minutes, until tender. If using tinned ones, cook in boiling water for 3-4 minutes.
- Using a peeler, slice the courgette into ribbons. Heat 1 tsp of extra virgin olive oil in a large frying pan, add the courgette ribbons, season with salt and saute’ for about 6-7 minutes.
- Cut the feta cheese into cubes, add to a bowl, together with the cooked lentils and courgette ribbons.
- Pour the dressing on the salad, add the chopped mint and stir. Enjoy warm or cold!
What is your favourite salad combination? Let me know in the comment below!