Salad With Lentils And Zucchini
- 1 cup lentils Voion
- 3 medium zucchini
- 2 tablespoons fresh chopped mint
- 1 pinch of cumin
- 1 spring onion, finely chopped, only the green part
- 4-5 tablespoons olive oil
- Juice from a large lemon
- 1/2 teaspoon lemon zest
- Αλάτι κ Πιπέρι
Boil the lentils in plenty of salted water until soft, but without melting.
Pour them into a colander and let them drain completely of their liquids.
Pour them into a large salad bowl and sprinkle with cumin, a little salt, pour a tablespoon of olive oil and half a lemon.
Put them in the fridge and let them marinate for 1-2 hours.
Pass the two zucchini on the thick side of the grater. Collect the zest in a bowl, salt it and leave it for 20 minutes to "lower" its liquids.
Strain the zucchini, removing all liquids. Mix the lentils with the grated zucchini and onion.
In a well-closed jar, pour the remaining olive oil, salt, pepper, mint, lemon and zest. Beat well to mix the sauce ingredients.
Drizzle with this salad. Finely chop the third zucchini into sticks.
Boil them for 3 minutes, drain them and garnish the salad with them.