Category:
Salads, Main Courses

Seasons:
April, May, June, July, August

Courtesy of Elizabeth Winslow

Photography by Michelle Min

Easy

For the vinaigrette

4 tablespoons red wine vinegar
1 teaspoons whole-grain mustard
1/2 cups olive oil

For the salad

3 medium summer squash (yellow crookneck or zucchini)
Olive oil for grilling
Salt and freshly ground pepper
2 cups lentils, cooked al dente, drained and cooled
1/4 cups toasted pumpkin seeds
1/2 cups mixed chopped herbs (basil, parsley, mint, chives, chervil and marjoram are all great)

Grilled Summer Squash with Lentils, Herbs and Toasted Pumpkin Seeds Directions

To prepare the vinaigrette, combine the ingredients in a jar with a tight-fitting lid and shake vigorously until emulsified.

To prepare the salad, cut the squash in half lengthwise, brush the cut sides with olive oil and season with salt and pepper.

Grill the squash, cut-side down, over medium-hot coals, or in a cast-iron grill pan over high heat.

When grill marks appear, turn over the squash and grill the skin side briefly—about 1 to 3 minutes.

Cool the squash slightly, then cut into ½-inch slices on the diagonal.

Place the lentils into a large bowl, add the squash, herbs, pumpkin seeds and vinaigrette and toss thoroughly.

Season to taste with salt and freshly ground pepper and toss again. This salad keeps and travels well.