Warm Beluga Lentil Salad with Seared Zucchini, Roasted Plums, Goat Cheese, and Pepitas

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the plums on a small baking tray and toss them with 1 tablespoon olive oil, half of the thyme, a pinch of salt, and some black pepper. Roast for 12 to 15 minutes, until tender and lightly caramelized at the edges.

2. 2

   2. Meanwhile, place the beluga lentils in a saucepan with the water and bay leaf. Bring to a boil, then reduce to a gentle simmer and cook for 20 to 22 minutes, until tender but still holding their shape. Drain well, discard the bay leaf, and keep the lentils warm.

3. 3

   3. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sear the zucchini in a single layer for 2 to 3 minutes per side, until golden and just tender. Season with a pinch of salt and black pepper.

4. 4

   4. In a small bowl, make the vinaigrette by combining the shallot, sherry vinegar, Dijon mustard, honey, the remaining thyme, 2 tablespoons olive oil, the remaining salt, and the remaining black pepper. Whisk until emulsified.

5. 5

   5. In a large bowl, combine the warm lentils with half of the vinaigrette and toss so they absorb the flavor. Add the mixed greens and gently toss so they slightly wilt from the warmth of the lentils.

6. 6

   6. Add the seared zucchini and roasted plums. Transfer the salad to a serving platter or divide among plates. Finish with the crumbled goat cheese, toasted pumpkin seeds, and the remaining vinaigrette. Serve warm.

7. 7

   7. For a more pronounced finish, let the salad rest for 3 minutes before serving so the goat cheese softens slightly from the heat of the lentils and zucchini.