A Courgette and Asparagus Salad like no other

Lunch & Dinner

9 Jun

SERVES: 4 | PREP TIME: 10mins | COOK/bake/chill TIME: 15mins

PER SERVING

CALORIES: 368 | FAT: 18G | CARBS: 32G |  PROTEIN: 15G

Indulge in a vibrant and refreshing medley of flavours with this exquisite courgette and asparagus salad. The combination of these two vegetables creates a harmonious balance of freshness and earthiness, making this salad a perfect choice for those seeking a light and wholesome meal.

Ingredients

1 1⁄2 tablespoons extra-virgin olive oil
1 large courgette (sliced)
125g asparagus spears
500g cooked puy lentils
Juice from 1⁄2 lemon
1 garlic clove (crushed)
40g black olives (diced)
50g sun-dried tomato (diced)
35g flaked almonds
Large handful of fresh parsley (chopped)
Large handful of fresh coriander (chopped)
Salt and pepper to season
4 tablespoons Greek yoghurt (or dairy free alternative)
1 heaped tablespoon tahini

Method

Begin by heating 2 pans on a medium heat. Split the olive oil between the two, add the courgette slices to one and the asparagus spears in the other.
Cook both for 5 minutes ish before turning them over to cook on the other side. The courgette should be nice and caramelised. Cook for a little longer if required.
On a large serving plate add the cooked puy lentils, lemon juice, crushed garlic, diced olives and sun-dried tomatoes, 3⁄4 of the almond flakes, and 3⁄4 of the fresh herbs. Add 1⁄2 teaspoon salt and a generous pinch of pepper then combine.
Load up the cooked asparagus and courgette slices.
Top with Greek yoghurt, tahini and the remaining herbs and almond flakes. Enjoy.

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