Recipe Instructions:
Ingredients
2 large zucchini, cut into 1-inch chunks (3 cups)
⅓ cup plus 2 tablespoons olive oil, divided
1 ½ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper, divided
⅓ cup golden raisins
¼ teaspoons crushed red pepper
¼ cup apple cider vinegar, divided
1 cup dried beluga lentils or French green lentils, rinsed
1 clove garlic, smashed
2 scallions, trimmed and thinly sliced, white and green parts separated
½ cup unsalted roasted sunflower seeds, plus more for serving
½ teaspoon Dijon mustard
Microgreens or sprouts, for serving
Directions
Preheat broiler with rack in upper third. Stir zucchini, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon black pepper on a rimmed baking sheet; spread in an even layer. Broil until charred in spots and softened, 8 to 10 minutes. Transfer to a large bowl. Add raisins, crushed red pepper, and 2 tablespoons vinegar; stir to combine. Set aside.
Bring 2 cups water, lentils, garlic, and ½ teaspoon salt to a boil in a saucepan over medium-high. Cover and reduce heat to low. Cook until lentils are just tender, about 20 minutes. Drain well; discard garlic. Let cool for 10 minutes. Transfer to bowl with zucchini.
Place white and light green scallion slices, sunflower seeds, mustard, and remaining 2 tablespoons vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper in a food processor. Pulse until a coarse paste forms. Scrape sides of bowl and add remaining ⅓ cup oil. Pulse until incorporated, 2 to 3 pulses.
Stir vinaigrette into lentil mixture with sliced dark green scallion tops. Top with microgreens and sunflower seeds.
