Warm black lentil salad with seared zucchini, grilled peach, and creamy tahini basil dressing

Instructions

1. 1

   1. Place the black lentils, water, and bay leaf in a medium saucepan. Bring to a boil, reduce the heat, and cook for 20 to 22 minutes until the lentils are tender but still hold their shape. Drain if needed and remove the bay leaf.

2. 2

   2. While the lentils cook, whisk together the tahini, lemon juice, 2 tablespoons (30 ml) olive oil, maple syrup, garlic, half of the basil, 1/2 teaspoon ground cumin, 2 to 3 tablespoons (30 to 45 ml) water if needed to loosen, 1/2 teaspoon salt, and a little black pepper in a bowl. Set the creamy dressing aside.

3. 3

   3. Heat a grill pan or large skillet over medium-high heat for 2 minutes. Add 1 tablespoon (15 ml) olive oil. Sear the zucchini with 1/2 teaspoon cumin, 1/4 teaspoon salt, and black pepper for 4 to 5 minutes, stirring once or twice, until nicely browned and tender. Remove and keep warm.

4. 4

   4. In the same pan, add the remaining 1 tablespoon (15 ml) olive oil and grill the peach wedges for 1 to 2 minutes per side until lightly caramelized. Add the red onion during the last minute so it softens slightly without losing texture.

5. 5

   5. In a large bowl, toss the warm lentils with half of the creamy dressing. Add the zucchini, peach, red onion, and mixed greens, then gently toss so the greens soften slightly from the heat.

6. 6

   6. Transfer the salad to a platter or divide among plates. Finish with the remaining basil, toasted sesame seeds, and the rest of the dressing spooned over the top. Serve immediately, warm or at room temperature.

7. 7

   7. If you prefer an oven-finished version for more color on the zucchini, spread it on a tray and roast at 425 °F / 220 °C for 12 minutes after searing it in the pan for 2 minutes.