This delicious lentil salad makes healthy eating feel like anything but a chore.
But the real winner here is the sunflower seed vinaigrette.
Its original, fresh, and best of all, its versatile.
Photo: Victor Protasio
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.
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.
Pulse until a coarse paste forms.
Scrape sides of bowl and add remaining 13 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.
