Lemony courgette and lentil salad
Prep time: 25 minsTotal time: 
Lemony courgette and lentil salad
This special summer salad comes together with less effort than you’d think, thanks to a handful of clever shortcuts. Soaking the courgette ribbons in icy water keeps them crisp and fresh, while earthy puy lentils turn this into a satisfying side
Prep time: 25 minsTotal time: 
Emily Gussin
Emily Gussin is a London-based food stylist and recipe writer with almost ten years of experience working on food magazines and more. She is also author of two cookbooks that reduce waste in home kitchens.
Emily Gussin
Emily Gussin is a London-based food stylist and recipe writer with almost ten years of experience working on food magazines and more. She is also author of two cookbooks that reduce waste in home kitchens.
Ingredients
- 2 courgettes
- juice of 1 lemon
- 5 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 small garlic clove, crushed
- ¼ tsp dijon mustard
- 1 x 250g pouch cooked puy lentils
- 1 x 100g pack spinach, watercress and rocket
Step by step
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Use a vegetable peeler to shave as much of the courgettes as possible into ribbons, setting aside the central core that’s too soft to peel. Transfer the strips to a bowl of ice-cold water. Finely dice the core, then put in a bowl with a small pinch of salt and 2 tablespoons of lemon juice. Set both bowls aside for at least 30 minutes, stirring every now and then.
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For the dressing, whisk any remaining lemon juice, the oil, vinegar, garlic and mustard in a small bowl. Season to taste. Drain the courgette ribbons, then put in a large bowl with the diced courgette (and the lemon juice), the lentils and salad leaves. Pour over the dressing and toss to combine. Tumble onto a platter to serve.
