You want to get a good char on the zucchini. Try to avoid over cooking as they can turn mushy.
Roast zucchini, lentil, cherry tomato and spinach salad with tzatziki and pine nuts
Cook time: 50 mins
single, couple, family
Ingredients
Ingredient
Couple
Family
Lentils
Couple
3/4 CFamily
1 1/4 CZucchini
Couple
4Family
6Cherry tomatoes
Couple
1Family
2Apricots
Couple
1 packFamily
1 packPreserve lemon vinaigrette
Couple
1 pottleFamily
1 pottlePine nuts
Couple
1 packetFamily
1 packetSpinach
Couple
1 bagFamily
1 bagTzatziki
Couple
1 pottleFamily
1 pottleInstructions
1
Preheat oven to 210.
Rinse lentils in a bowl under running cold water for 2 minutes. Bring 2 L of water to a boil and cook lentils for 35 minutes or until tender.
2
Once the lentils are on let them cook for 10 minutes before starting this step.
Make sure the oven is hot because you want the zucchini to caramelise before it overcooks and turns mushy. Cut the top and bottom off the zucchini, then slice lengthwise into quarters. Lay on a baking tray and drizzle with olive oil, a pinch of salt and a crack of black pepper. Roast for 13-15 minutes.
3
Slice apricots. Cut cherry tomatoes in half.
Once the lentils are fully cooked strain the and cool slightly under running cold water. Allow to drip dry thoroughly before transferring to a bowl.
Add the sliced apricots, cherry tomatoes and baby spinach to the bowl along with the dressing and a pinch of salt. Mix and add more salt as needed
Serve zucchini and lentil salad drizzled with tzatziki and topped with pine nuts.
