Lentil Salad with Sautéed Beans
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Lentil
Lentil salad with BBQ zucchini proscuitto
Ingredients
- 75g (3oz) small green lentils
- 1t red wine vinegar
- 1 clove garlic, lightly crushed but still mostly whole
- 2t extra virgin olive oil
- 3 medium zucchini, finely sliced lengthwise into ribbons
- 2t olive oil
- 3 sprigs flat leaf parsley, leaves picked
- 100g (4oz) proscuitto, finely sliced to serve
Instructions
Lentil salad with BBQ zucchini & proscuitto serves 2 original recipe by The Stone Soup.
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