Fan-Roasted Zucchini with Spiced Amaranth Pilaf, Lemon-Glazed Lentils, and Sunflower Dill Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the zucchini on a cutting board and make parallel fan-style cuts without slicing through the base. Transfer to a baking tray, brush with 2 tablespoons olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and set aside.

2. 2

   In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the chopped onion and 2 minced garlic cloves. Cook for 3 to 4 minutes until fragrant and translucent.

3. 3

   Add the amaranth, ground cumin, ground coriander, and smoked sweet paprika. Stir for 1 minute to lightly toast the spices and grain.

4. 4

   Pour in the vegetable broth, add 1/2 teaspoon salt, and bring to a boil. Reduce the heat, cover, and cook for 20 to 22 minutes until the amaranth is tender and the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

5. 5

   While the amaranth cooks, roast the zucchini for 22 to 25 minutes at 220 °C / 425 °F, until tender and browned at the edges.

6. 6

   For the lentils, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the remaining onion and cook for 3 minutes. Stir in the cooked lentils, red pepper flakes if using, maple syrup, 2 tablespoons lemon juice, lemon zest, 2 tablespoons water, 1/4 teaspoon salt, and a little black pepper. Cook for 4 to 5 minutes, stirring, until glossy and well seasoned.

7. 7

   For the cream, place the drained sunflower seeds, 2 garlic cloves, 1 tablespoon lemon juice, 1 1/2 tablespoons olive oil, water, half of the dill, 1/4 teaspoon salt, and black pepper to taste in a blender or tall container. Blend until very smooth. Add a little more water if needed to loosen the texture.

8. 8

   Fluff the amaranth with a fork and mix in the parsley, the remaining dill, 1/2 tablespoon olive oil, and a pinch of salt. Adjust the seasoning if needed.

9. 9

   To serve, divide the amaranth pilaf among plates, place a fan-roasted zucchini on top or alongside, spoon over the glazed lentils, and finish with dollops of sunflower dill cream. Serve hot or warm.