Warm Red Lentil Salad with Sautéed Zucchini, Seared Peach and Goat Cheese with Saffron Vinaigrette

Instructions

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   1. Place the red lentils in a saucepan with 720 ml (3 cups) water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, and cook for 10 to 12 minutes until tender but not falling apart. Drain well and keep warm.

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   2. While the lentils cook, heat a large skillet over medium-high heat. Add 2 tablespoons (30 ml) olive oil and sauté the red onion for 2 minutes. Add the zucchini, 1/4 teaspoon salt, and a little black pepper, and cook for 5 to 6 minutes until browned at the edges. Set aside.

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   3. In the same skillet, add 1/2 tablespoon (7.5 ml) olive oil and sear the peach wedges for 1 to 2 minutes per side, just until lightly colored and warmed through without collapsing. Remove carefully.

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   4. To deepen their flavor, toast the sliced almonds in a small pan over medium heat for 2 to 3 minutes, stirring constantly, until lightly golden and fragrant. Set aside.

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   5. Make the vinaigrette: in a small bowl, combine the saffron threads with 1 tablespoon (15 ml) hot water. Let stand for 2 minutes. Add the lemon juice, lemon zest, white wine vinegar, honey, Dijon mustard, 1 1/2 tablespoons (22 ml) olive oil, 1/4 teaspoon salt, and black pepper to taste. Whisk until emulsified.

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   6. In a large bowl, combine the warm lentils with the sautéed zucchini, red onion, arugula, and half of the chopped mint. Add two-thirds of the vinaigrette and toss gently so the lentils keep their shape.

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   7. Transfer the salad to a serving platter. Arrange the seared peaches, crumbled goat cheese, and toasted almonds on top. Finish with the remaining mint and drizzle with the rest of the vinaigrette just before serving.

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   8. Serve the salad warm right away. If you want to gently warm the plates, place them in an oven preheated to 200°F (95°C) for 3 minutes before plating.