The grilled variations on this dish are endless. Green beans, slices of pumpkin and eggplant, capsicum and fennel are all delicious with the zesty dressing.
Serves: 3-4
INGREDIENTS
Mint and Pine Nut Dressing
1/3 cup olive oil
2 cloves garlic, crushed
finely grated zest 1 lemon
2 tablespoons lemon juice
2 tablespoons pine nuts, toasted and roughly chopped
2 tablespoons mint leaves, thinly sliced
Vegetables
4 medium zucchini, sliced lengthways ½ cm thick
2 bunches slim asparagus, tough ends snapped off
olive oil
sea salt and ground pepper
To serve
1 cup thick plain yoghurt
400-gram tin brown lentils, drained and rinsed
125 grams baby mozzarella, drained (we used Clevedon Valley Buffalo)
chilli flakes for sprinkling
METHOD
Mint and Pine Nut Dressing: Whisk the oil, garlic, lemon zest and juice together and season with salt and pepper. Stir in the pine nuts and mint just before serving.
Vegetables: Brush the zucchini and asparagus with oil and season with salt and pepper. Cook on a preheated flat barbecue plate or in a hot frying pan until lightly golden and still with a little bite to them. Transfer to kitchen towels.
To serve: Spread the yoghurt on a large platter and scatter over the lentils. Layer up the zucchini and asparagus and add the mozzarella. Add the pine nuts and mint to the dressing, then drizzle everything with the dressing and a sprinkle of chilli flakes.
Drinks match:
Sip Liberty Oh Bro Pale Ale 330ml ($22x6pk) and you’ll be cracked around the chops with American hops in a sessionable 5% fang of flavour. Bright, summery and balanced on the bat with malt magic. Libertybrewing.co.nz
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!