Warm beluga lentil salad with grilled zucchini, roasted cherries, and basil yogurt with almonds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Place the beluga lentils, water, and bay leaf in a saucepan. Bring to a boil, reduce the heat, and simmer for 20-22 minutes until tender but still holding their shape. Drain, discard the bay leaf, and toss the lentils with a pinch of salt, 15 ml (1 tbsp) olive oil, and half of the ground cumin.

3. 3

   While the lentils cook, place the pitted cherries on a small baking tray with 5 ml (1 tsp) honey, the balsamic vinegar, a pinch of salt, and a little black pepper. Roast for 10 minutes at 220 °C / 425 °F, until juicy and lightly caramelized.

4. 4

   Heat a large skillet or grill pan over medium-high heat. Toss the zucchini with the red onion, 15 ml (1 tbsp) olive oil, the remaining cumin, a pinch of salt, and black pepper. Cook for 8-10 minutes, stirring only occasionally, until the zucchini is golden and the onion is tender.

5. 5

   In a small dry skillet, toast the sliced almonds for 2-3 minutes over medium heat, stirring often, until lightly golden. Remove from the heat.

6. 6

   For the basil yogurt, mix the Greek yogurt, finely chopped fresh basil, lemon zest, 15 ml (1 tbsp) lemon juice, 5 ml (1 tsp) olive oil, and a pinch of salt in a bowl. Stir until creamy and fragrant.

7. 7

   Make the final dressing by mixing the remaining 15 ml (1 tbsp) lemon juice with the remaining 5 ml (1 tsp) honey, a pinch of salt, and a little black pepper.

8. 8

   Arrange the arugula on a large serving platter, then top with the warm lentils, the zucchini and red onion mixture, and the roasted cherries with their juices.

9. 9

   Spoon the basil yogurt over the salad, drizzle with the lemon-honey dressing, and finish with the toasted almonds. Serve immediately while warm.