Roasted lentil & courgette salad

An ideal summer recipe, using in season courgettes, fresh chive flowers and crunchy roasted lentils. So fresh and incredibly moreish!

This dish makes a great side at a BBQ, or served alongside slow-cooked lamb shoulder.



  • 2 courgettes
  • 1/2 can (400g) lentils - drained and rinsed 1 tbsp dried mixed herbs
  • 2 tsp smoked paprika
  • 1 tsp garlic granules
  • A generous glut of olive oil for roasting salt & pepper to taste
  • Balsamic vinegar (your choice of infusion)

For the dressing:
  • 3 tbsp extra virgin olive oil
  • the juice of 1 lemon
  • 1 tbsp capers - chopped
  • 1 red chilli - seeds removed and finely chopped a generous handful of parsley - finely chopped

For the yogurt tahini sauce:
  • 1 tbsp runny tahini
  • 4 heaped tbsp coconut or regular yogurt the juice of 1/2 lemon
  • 1/2 tsp garlic granules
  • salt & pepper to taste


1. Cut the courgettes into thick slices. Sprinkle over the dried herbs, Balsamic vinegar (your choice of infusion!) salt & pepper, olive oil and toss really well. Roast in the oven at 200 degrees Celsius for 20 minutes until they are tender but still with a bite. Remove and set aside.

2. Spread the lentils on a separate baking tray and drizzle over the smoked paprika, garlic granules, olive oil salt and pepper. Roast in the oven at the same temperature for 30 minutes until the lentils are really crispy.

3. To make the dressing simply add all the ingredients to a jar and mix until well combined.

4. To make the yogurt sauce add all the ingredients into a bowl and mix well.

5. To assemble spread the yogurt sauce onto a large plate and pile over the roasted courgettes.

6. Drizzle with the dressing and sprinkle over the crispy lentils.