Rocket Salad with Grilled Vegetables and Puy Lentil Dressing
recipe
Rocket Salad with Grilled Vegetables and Puy Lentil Dressing
No commentsIngredients
- 3 medium courgettes
- 1 red onion
- 1 red pepper
- extra virgin olive oil
- 75g fresh wild rocket
- For the dressing
- 75g puy lentils
- 2 TBSP red wine vinegar
- 6 TBSP extra virgin olive oil
- 1 clove garlic, peeled and left whole
- sea salt and black pepper
Serves:
4
Preparation:
30
Cook Time:
30
Total Time:
60min
Directions
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- Slice the courgettes on an exaggerated diagonal so they are about cm long. Peel the onion and cut into rounds, keeping the layers together. Lay the pepper on its side, cut off the stem and slice into rings, removing the seeds and pith.
- Heat a ridged grill pan or frying pan, brush the vegetables with the olive oil and fry over a medium high heat until soft and coloured, about minutes, turning over half way through cooking. You may need to do this in batches. This can be done in advance and kept in the fridge or at room temperature until ready to serve.
Source: Terry Farris
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