Clover Nolac Zucchini and lentil salad

Not every salad is meant to have leafy greens. Make the most of you’re legumes, grains and pulses sitting pretty in your storage jars and turn them into delectable salads, like a caramelized zucchini and lentil salad topped with a creamy dressing.

Serves: 3-4
Time: 20 minutes
Recipe by: Monicia Horne


For the salad
2 tbsp olive oil
2 large zucchini, sliced into thick rounds
2 cups brown lentils, cooked
2 stalks celery and with leaves, chopped (leaves roughly chopped)
Handful olives, halved
Handful almond flakes, toasted
½ cup pomegranate seeds
Salt and pepper to taste

For the dressing
1 cup Clover Nolac dairy snack, plain flavour
2 tbso fresh dill, chopped
Handful fresh parsley, roughly chopped
Squeeze of fresh lemon
Salt and pepper to taste
1 tbsp dried oregano


Place the zucchini rounds into a bowl and drizzle with olive oil. Season with salt and pepper and toss to combine. Fry off the zucchini rounds until caramelized on each side and place into serving bowl, along with the rest of the salad ingredients.

Mix together the dressing ingredients and pour over the zucchini and lentils. Toss together slightly and garnish with extra toasted almonds and pomegranates if using.

Chefs Tip: You can make this salad ahead of time, or the night before – without concerning about salad leaves wilting.

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