This simple summer salad can be a side or a full meal. I love having it with a couple of soft boiled eggs on top for lunch – so delicious I kind of want to lick the plate. Maybe have, this is a safe private place for my confessions right?  It’s really easy to throw together and tastes delicious.

The salty pecorino with the ribboned zucchini and fresh lemon is perfect. A little lemon juice and olive oil is all you really need as a dressing thanks to the fresh herbs and pecorino.

But why would I stop there? I wouldn’t. I’ve added a gloriously thick, spinach, roast almond and yoghurt dip as the base of the salad. So when you serve it, or dig into it you get the yoghurt, lentils, pecorino and zucchini all in the one bite. The added protein and healthy fats also keep you feeling full longer so it’s just an all round win.

If you want to have it as a main I would strongly recommend adding a poached or soft boiled egg, because it’s so good with it. But this is also the perfect side to grilled chicken or with these meatballs (skip the yoghurt sauce in the meatball recipe).

Serves 2 as a main 4 as a side

Ingredients

1 cup cooked green lentils

4 zucchini

Juice and zest of one lemon (- 1tsp of juice which you will use in the sauce below)

1 cup parsley leaves

1/2 cup shaved pecorino

1 Tbs olive oil

1/3 cup roasted almonds, roughly chopped

2 cups baby spinach

Sauce

2/3 cup Greek yoghurt

1 tsp olive oil

100g baby spinach

1/3 cup roasted almonds, finely chopped

1 tsp lemon juice

1/4 tsp garlic powder

Directions

Create ribbons of the zucchini with a mandolin or vegetable peeler and toss together with the cooked lentils, zucchini, spinach leaves, parsley, lemon zest, lemon juice, olive oil, 3/4 of the almonds, 3/4 of the pecorino and a generous pinch each of salt and pepper.

The sauce: In a small pan, heat the teaspoon of olive oil over low heat and add the spinach along with a Tbs of water or 2. Cook until wilted. Turn off the heat. Remove the spinach and squeeze well to drain excess moisture. Finely chop the spinach and add to a small bowl along with the remaining sauce ingredients. Stir well to combine.

To serve for two, place half the yoghurt sauce on each plate and spread across with a spoon, see image. Pile the salad on top. Finish with the extra almonds and pecorino. You can also add a soft boiled or poached egg at this point.

To share as a side serve the yoghurt on the side or on the bottom of the dish with the salad piled over the top and let everyone serve themselves at the table!

HH. x