The grilled variations on this dish are endless. Green beans, slices of pumpkin and eggplant, capsicum and fennel are all delicious with the zesty dressing.
Serves: 3-4
INGREDIENTS
Mint and Pine Nut Dressing
1/3 cup olive oil
2 cloves garlic, crushed
finely grated zest 1 lemon
2 tablespoons lemon juice
2 tablespoons pine nuts, toasted and roughly chopped
2 tablespoons mint leaves, thinly sliced
Vegetables
4 medium zucchini, sliced lengthways ½ cm thick
2 bunches slim asparagus, tough ends snapped off
olive oil
sea salt and ground pepper
To serve
1 cup thick plain yoghurt
400-gram tin brown lentils, drained and rinsed
125 grams baby mozzarella, drained (we used Clevedon Valley Buffalo)
chilli flakes for sprinkling
METHOD
Mint and Pine Nut Dressing: Whisk the oil, garlic, lemon zest and juice together and season with salt and pepper. Stir in the pine nuts and mint just before serving.
Vegetables: Brush the zucchini and asparagus with oil and season with salt and pepper. Cook on a preheated flat barbecue plate or in a hot frying pan until lightly golden and still with a little bite to them. Transfer to kitchen towels.
To serve: Spread the yoghurt on a large platter and scatter over the lentils. Layer up the zucchini and asparagus and add the mozzarella. Add the pine nuts and mint to the dressing, then drizzle everything with the dressing and a sprinkle of chilli flakes.
Drinks match:
Sip Liberty Oh Bro Pale Ale 330ml ($22x6pk) and you’ll be cracked around the chops with American hops in a sessionable 5% fang of flavour. Bright, summery and balanced on the bat with malt magic. Libertybrewing.co.nz
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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.