Lentils, feta, grilled courgette and end of summer

As summer draws to an end I try to relive it through my meals. This is inspired by my sister, she often makes it with smoked trout. It can be eaten luke warm or cold, as lunch or dinner. You can add or take out, and exchange the ingredients for others; avocado, grilled hallumi, radishes, cooked red beet, chicken, tuna, smoked mackerel or trout.  What ever takes your fancy. 

Lentils are a great source of fiber, folic acid and protein. In addition they are low in Calories. The beluga lentils also contain the highly antioxidant anthocyanin (also found in dark berries) which help fight free radicals that can lead to various cell damage and thus diseases. 

I tend to use either puy or beluga lentils for this dish, as they usually retain more of a bite and are less mushy. The beluga lentils have a slightly nuttier flavour. You could also use regular brown, however I wouldn't use yellow.

For this version I used - feeds 4: 

1 pack feta (preferably sheep or goat milk)

2 dl beluga lentils

10 wild cherry tomatoes 

1 courgette 

handful of mixed fresh herbs like; basil, parsley, coriander, tarragon

1/2 vegetable or chicken stock cube 

3-3,5 dl water

Lemon mustard vinaigrette: 

juice of half a lemon 

1/2 tsp dijon mustard

salt + pepper

2 tbsp extra virgin olive oil 

1. Begin by rinsing the lentils, using a strainer. 
2. Place the lentils in a pan and add just enough water to cover. Crumble a stock cube into the lentils and bring to a boil. Then lower to a simmer. Keep adding water when most of the water has evaporated. Cooking time varies but aim for about 15-20 minutes. Taste to decide how much of a bite you want to them. 
3. Wash the courgette and slice into rings. Heat a grill pan and then grill the courgette on both sides, no oil or other fat needs to be used. Place to the side to allow to cool. Once cool you na either leave them as they are or slice the rings into smaller pieces. 
4. Wash and halve the cherry tomatoes and place in a bowl. 
5. Either crumble or cut the feta into cubes and add to the tomatoes. Once the courgette has cooled add to the bowl. 
6. Wash the herbs and chop roughly and add the rest in the bowl.
7. To make the vinaigrette first whisk the lemon juice with the mustard, salt and pepper. Then add the oil and whisk until thick and emulsified. 
8. Once the lentils are cooked (I prefer them al-dente), add them to the bowl and mix with the vinaigrette.  

I hope you enjoy as much I do!