Zucchini patties with lentin salad & herbs
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SERVINGS 4
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PREPARATION 10 MINUTES
INGREDIENTS
- 1 small onion (cutted into small pieces)
- 4 tbsp (1/4 cup) apple cider vinegar
- 3/4 tsp sea salt
- 200 g thin lentils
- 1 bay leaf
- 4 tbsp (1/4 cup) olive oil
- 2 tsp mild mustard
- 1/2 tsp freshly ground pepper
- 1 sweet red pepper, chopped
- 4 tbsp parsley, chopped
- 1 ½ tbsp fresh chives, finely chopped (available in large supermarkets)
- 1 tbsp mint (chopped)
- 2 packages of noon Zucchini patties
COOKING INSTRUCTIONS
- Place the finely chopped onion in a small bowl and pour over 3 tablespoons of apple cider vinegar. Sprinkle with half a teaspoon of salt and set aside for at least 20 minutes to half an hour.
- Boil the lentils with the bay leaf for 15-20 minutes until they are soft but still firm to the bite. Drain, discard the bay leaf and let cool.
- In a large bowl, whisk together the olive oil, mustard, pepper, remaining apple cider vinegar, and remaining salt with a fork.
- Add the lentils, pepper, parsley, chives and mint to the mixture. Add the onion along with the liquids from the bowl and mix gently.
- Prepare the zucchini meatballs according to the package instructions and serve them with the salad.
Tips
-The process of soaking the onion in vinegar helps make it more digestible and its flavor milder. -If we can't find chives, we can add a little finely chopped green onion.
