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
- Enjoy!
There’s nothing better. Well, maybe a little bit of butter 😉
Ah, for the days of summer!
Nates last blog post..In Memoriam: Ryosuke Yoshioka, the Sushi Man of San Francisco
Naturally butter makes everything better Nate. I find it hard to stop at a little bit though : )
I adore puy lentils – my fave kind of lentil. That dish looks lovely.
Docwitchs last blog post..In Which I Have a Grand Wibble
MIne too Docwitch, followed by brown. Mind you I’ve never met a lentil I didn’t like.