A few months ago I got a little over excited and planted lots of tomatoes, basil and zucchinis for summer. As the warm days keep rolling in we have suddenly been hit by lots of produce (we are not complaining). In order to celebrate my gardening success I decided to cook something to showcase our little garden.
I love pasta. This recipe was not created to avoid eating pasta but rather as a way to enjoy the idea of pasta on days which are too hot to turn on the stove.
4 medium zucchinis spiraled or twisted or grated to make "pasta"
8 tomatoes diced
small handful of olives ripped into pices
small handful of basil torn into pieces
small handful of fresh oregano
1 can of brown lentils rinsed
2 spring onions diced
1 clove garlic minced
1 tsp apple cider vinegar
2 tbsp good olive oil
generous pinch of salt
a little drizzle of balsamic vinegar
Using your desired piece of equipment make your zucchini into pasta and put aside. In a separate bowl put the diced tomato, olives, olive oil, garlic, salt and herbs and massage together using your hands. Add the lentils, spring onions and apple cider vinegar and gently stir together. Mix through the zucchini noodles and leave to sit for a few minutes to get the flavors coming together. Garnish with more basil and balsamic vinegar and enjoy.