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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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.