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

  1. Slice and chargrill or barbecue a selection of summer vegetables. I used pumpkin, eggplant, zucchini, corn and asparagus. I also blanched some green beans.
  2. Cook lentils until tender. I used a combination of green and French puy.
  3. Toss it all together.
  4. Dress with lemon juice and extra virgin olive oil
  5. Enjoy!