Roasted Zucchini with Sweet Paprika Lentils, Lemon Rice, and Creamy Cucumber Dill Sauce

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the zucchini on a sheet pan cut side up. Score the flesh lightly in a diagonal pattern without cutting all the way through. Brush with 2 tbsp / 30 ml olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.

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   2. Roast the zucchini for 25 to 30 minutes at 220 °C / 425 °F, until tender and golden at the edges.

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   3. Meanwhile, make the rice. In a medium saucepan, combine the basmati rice, vegetable broth, lemon zest, 1 tbsp / 15 ml lemon juice, 1 tbsp / 15 ml olive oil, and 1/2 tsp salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest covered for 10 minutes before fluffing with a fork.

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   4. For the lentils, heat 1 tbsp / 15 ml olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in 2 minced garlic cloves, the sweet paprika, and cumin, and cook for 30 seconds.

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   5. Add the cooked lentils, maple syrup, white wine vinegar, 2 tbsp / 30 ml hot water, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 to 7 minutes over medium heat, stirring, until glossy and well seasoned. Stir in the chopped parsley at the end.

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   6. For the sauce, place the sunflower seeds, cucumber, 2 garlic cloves, dill, 2 tbsp / 30 ml lemon juice, 1 tbsp / 15 ml olive oil, 1/4 tsp salt, and 1/4 tsp black pepper in a blender. Blend until creamy. Add up to 1/2 cup / 120 ml hot water gradually if you want a looser texture.

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   7. Taste and adjust the seasoning of the rice, lentils, and sauce. If desired, add a few extra drops of lemon juice to the rice to brighten it.

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   8. To serve, spoon lemon rice onto each plate, add the paprika lentils on top or alongside, place two roasted zucchini halves per serving, and finish with the creamy cucumber dill sauce over or around the dish.