LENTIL & ZUC­CHINI SALAD WITH BUF­FALO CHEESE

Cuisine - - CHOP CHOP -

Cook ½ cup lentils (I used bel­uga, but Puy are also good) un­til just ten­der. While still warm, toss with a dress­ing of 2 tea­spoons Di­jon or other mild mus­tard, 1 ta­ble­spoon red wine vine­gar and 3 ta­ble­spoons ex­tra vir­gin olive oil (or use oil from the mar­i­nated cheese jar). Cut 4 zuc­chini into rounds and fry in olive oil un­til just ten­der. Toss with the lentils and add plenty of fresh herbs such as pars­ley, mint and basil. Dol­lop on some of the cheese and serve.

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