Lentil, courgette and romanesco salad with mint and lemon

Autumn has finally arrived in Nice, there has been a big temperature change and last weekend we had an apocalyptic storm. When the weather is bad in Nice all there is to do is to stay in and cook. Unfortunately, I currently do not have an oven so a lot of my favourite Autumnal dishes will have to wait until I am back in England. Having said that, an ingredient that I do like to use a lot during the colder months are lentils. Packed full of protein and filling, lentils are the perfect carrier for lots of different flavours. Here I have combined them with mint and lemon.

Mint is one of my favourite herbs, it is also a herb that grows well, my Dad has a fine crop growing in our family garden at home. On my recent trip to the market, I bought myself a big bundle along with some courgettes and a romanesco. Delicious fresh produce to make a flavourful, healthy and filling salad.

Serves 3-4

For the salad:

  • 200g puy lentils
  • 1/2 large courgette
  • 1 spring onion
  • 1/2 romanesco
  • Large bunch of mint
  • 600ml mushroom stock
  • 1 tbs dried mixed herbs
  • Black pepper

For the dressing:

  • 3 tsp dijon mustard
  • Juice of 1 lemon
  • 1 tbs apple cider vinegar
  • 5 tbs extra virgin olive oil

In a large saucepan add the lentils along with the mushroom stock and mixed herbs, cook on a medium heat until all the liquid has absorbed.

Prepare the vegetables by finely slicing the spring onion and romanesco. Chop the courgette into small chunks. Combine all the vegetables in a large bowl with the cooked lentils.

Prepare the dressing by mixing the mustard with the apple cider vinegar, squeeze in the lemon juice and then gradually whisk in the olive oil. Season to taste with salt and pepper.

Add the dressing to the vegetables and lentils. Roughly chop the mint and combine it with the rest of the salad. Season with black pepper.

Enjoy

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