Lentil & Raw Zucchini Salad

Lentil & Raw Zucchini Salad

If you can’t find canned lentils, just cook up a batch of dried lentils and use them. For a vegetarian option, replace the prosciutto with roasted almonds.


  • 1 tablespoon sherry vinegar
  • 1 can lentils (400g/14oz), drained
  • 1 zucchini, finely sliced into coins
  • ½ 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 prosciutto over artfully, if using.

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