Dinner invented itself as i was staring at the vegetable tray of the fridge tonight. I saw several summer vegetables that just begged to be chargrilled. I had no meat defrosted or beans soaked so lentils were an obvious choice. I wouldn’t go so far as to say this is an actual recipe. More just a throwing together of fresh ingredients and luxuriating in the flavours. Some fresh basil leaves and crumbled feta would have been perfect additions to this.
Chargrilled Vegetable Salad
- Slice and chargrill or barbecue a selection of summer vegetables. I used pumpkin, eggplant, zucchini, corn and asparagus. I also blanched some green beans.
- Cook lentils until tender. I used a combination of green and French puy.
- Toss it all together.
- Dress with lemon juice and extra virgin olive oil