Recipe

Spinach, lentil and zucchini salad with flat breads

Nov 30, 1974 1:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Spinach, lentil and zucchini salad with flat breads
  • 4 medium zucchini (480g), sliced thinly
  • 400 gram canned brown lentils, rinsed, drained
  • 50 gram baby spinach leaves
  • 4 (280g) naan breads
  • 1/3 cup (110g) mango chilli chutney
  • 1/4 cup (40g) roasted unsalted cashews
Cashew yoghurt
  • 1/3 cup (50g) roasted unsalted cashews, chopped coarsely
  • 3/4 cup (200g) greek-style yoghurt
  • 2 tablespoon shredded fresh mint leaves
  • 1 tablespoon lime juice

Method

Spinach, lentil and zucchini salad with flat breads
  • 1
    Make cashew yoghurt. Combine ingredients in a small bowl, season to taste.
  • 2
    Cook zucchini on a heated oiled grill plate (or grill or barbecue) until tender. Transfer to a large bowl, add lentils and spinach, toss gently to combine. Season to taste.
  • 3
    Cook naan on the heated oiled grill plate 2 minutes each side or until golden and warmed through.
  • 4
    Spread one side of flatbreads with chutney, top with lentil salad and cashew yoghurt. Sprinkle with cashews.

Notes

Use roti bread instead of the naan, if you prefer.

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