ZUCCHINI SALAD WITH LENTILS + YOGHURT

15 mins

4 People

296 Cals

ZUCCHINI SALAD WITH LENTILS + YOGHURT

15 mins

4 People

296 Cals

About the recipe

Light. Fresh. Purely delicious.
This beautiful Mediterranean-style salad is one of those simple recipes that feels nourishing and elegant at the same time. Golden pan-roasted zucchini are tossed with fibre-rich lentils, peppery rocket, fresh herbs and vibrant salsa verde, then served over creamy Greek yoghurt with roasted walnuts and crispy onions.
It’s wholesome, satisfying and packed with flavour while still feeling light and fresh. Perfect as a healthy vegetarian lunch, easy dinner or beautiful side dish alongside grilled fish, chicken or haloumi.
Rich in plant fibre, gut-friendly lentils, heart-healthy olive oil and antioxidant-rich herbs, this is the kind of feel-good food that nourishes your body while still tasting absolutely incredible.

Nutrition Per Serving

296

Calories

17g

Fat

3g

Saturates

5g

Sugars

32mg

Salt

20g

Protein

23g

Carbs

9g

Fibre

Ingredients

US - Metric

Switch measurement units

  • 500 g small–medium zucchini sliced into rounds
  • Pinch flaked sea salt
  • 1 teaspoon dried oregano
  • 250 g cooked lentils (1 x 400g tin lentils drained )
  • 1 –2 spring onions finely sliced
  • 2 generous handfuls rocket leaves
  • 50 g walnuts lightly roasted
  • 250 ml Greek yoghurt
  • Pinch sea salt

Optional

  • Sliced orange or dried cranberries for a pop of sweetness
  • Crispy onions highly recommended

PARSLEY MINT SALSA VERDE (optional – see notes)

  • 1 handful parsley leaves
  • few sprigs of mint leaves
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons verjuice or 2 tbsp orange juice + 1 tbsp lemon juice
US - Metric

Method

  • PLACE a large frying pan over medium heat.
  • COOK the zucchini for 6 minutes, with a little olive oil, turning occasionally, until golden and lightly caramelised around the edges.
  • SEASON lightly with sea salt and oregano towards the end of cooking.
  • TRANSFER the warm zucchini to a large bowl. Add the lentils, spring onion, rocket and 2 tablespoons of the salsa verde. Toss gently to combine. NOTE: In place of the salsa verde, you can also squeeze over a little lemon juice or add a splash of verjuice and a drizzle of olive oil..to make the dressing...add the herbs - chopped directly into the salad.
  • SPOON the Greek yoghurt onto a large serving platter or shallow bowl.
  • PILE the warm zucchini salad over the yoghurt and finish with roasted walnuts and crispy onions.
  • SQUEEZE over a little fresh lemon juice for freshness.
  • SCATTER over fresh orange segments or dried cranberries if using.
  • SERVE immediately and enjoy.
Notes + Inspiration
Cannellini beans can be used instead of lentils if preferred.
Verjuice gives the salsa verde a softer, more delicate acidity that works beautifully with the yoghurt. You’ll find it in the vinegar aisle at most supermarkets.
Roasted walnuts add richness, crunch and beautiful heart-healthy fats. Pine nuts or pistachios are also delicious.
The combination of fibre-rich lentils, herbs, rocket and yoghurt makes this salad wonderfully satisfying and gut friendly.
Leftovers will keep beautifully in the fridge for up to 2 days.
To Make Crispy Onions:
Thinly slice 1 onion and fry gently in olive oil over medium heat until deeply golden and crisp. Transfer to a plate lined with absorbent paper to remove excess oil before serving.
Dressing + Salad Alternative
For a simpler version, skip the salsa verde and simply add freshly chopped parsley and mint directly to the salad. Squeeze over the juice of 1 lemon, drizzle with olive oil and toss gently to combine. Fresh, vibrant and equally delicious.

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