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Grilled Zucchini, Lentil & Almond Salad

with Vegetable Broth Powder
Vegetarian
recipe-difficulty
Easy peasy
recipe-serves
4
ready-in
25 mins

A grilled zucchini number that is a lentil bit crunchy? Yes please. This salad is high in fibre and prebiotic-rich ingredients, plus it’s got loads of plant diversity, polyphenols, and antioxidants. With natural probiotics from yoghurt as well, it’s all about supporting digestion and regularity. Vegetable Broth adds a subtle flavour that makes every bite feel intentional, balanced, and genuinely satisfying.


Nutrition Information (per serve):
Protein: 14g
Carbohydrates: 30g
Fat: 24g

Main Meals
Mediterranean inspired
Pantry Items
View in metric
  • 3 medium zucchinis, sliced ⅜ inch thick rounds
  • Salt and fresh ground pepper
  • 6 tbsp of Extra Virgin Olive Oil
  • 2 garlic cloves smashed
  • Zest of half a lemon
  • 1 x 14 oz tin lentils, rinsed well drained
  • 2 tsp Vegetable Broth Powder Garden Veggie
  • ½ cup diced shallots
  • Handful each flat parsley, mint, coriander roughly chopped
  • ½ cup pitted Kalamata olives
  • ⅓ cup, toasted almonds 
  • ½ lemon, juiced 
  • ½ tbsp red wine vinegar
  • 1 cup natural yoghurt (pot 
  • Small handful of chopped dill 
  • 1 tbsp za’atar
  • 1 Pomegranate
  1. Place a large frying pan over a medium high heat.
  2. Add 1 tbsp of the olive oil & zucchini slices. Season and cook for approx. approx. 1 ½ minute each side. You want the zucchini charred but not overcooked as it will soften as it sits. Add garlic to the pan as it cooks. Drizzle over 1-2 tbsp lemon juice. Do this in batches if needed then transfer the cooked zucchini to a large mixing bowl. 
  3. Add the lentils, Vegetable Broth Powder Garden Veggie, shallots, herbs, olives, toasted almonds, lemon juice, red wine vinegar and the remaining olive oil (1 tbsp). Season lightly with salt and pepper and gently mix.
  4. Serve the salad with the yoghurt spooned over and sprinkle with the za’atar,  dill and pomegranate jewels.