Barley and lentil salad with goat cheese

Indulge in a hearty blend of barley and lentils topped with creamy goat cheese. Elevate your taste buds with this delectable and nutritious salad.

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

Instructions:

1. Preheat the broiler and place the rack in the upper third position. Combine zucchini, 2 tablespoons of oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper on a baking sheet with edges; spread them out evenly. Broil until the zucchinis are slightly charred and tender, which should take about 8 to 10 minutes. Transfer the zucchinis to a large bowl. Add raisins, crushed red pepper, and 2 tablespoons of vinegar; mix well. Set aside.
2. In a saucepan over medium-high heat, bring 2 cups of water, lentils, garlic, and ½ teaspoon of salt to a boil. Cover the pot and lower the heat to a simmer. Cook until the lentils are just tender, which usually takes around 20 minutes. Drain the lentils well and remove the garlic. Let them cool for 10 minutes, then add them to the bowl with the zucchinis.
3. In a food processor, combine slices of white and light green scallions, sunflower seeds, mustard, 2 tablespoons of vinegar, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Pulse the ingredients until a coarse paste forms. Scrape down the sides of the bowl and add the remaining ⅓ cup of oil. Pulse again until everything is well mixed, which should take about 2 to 3 pulses.
4. Mix the vinaigrette into the lentil mixture along with the sliced dark green scallion tops. Garnish with microgreens and additional sunflower seeds.

Summary:

• Calories: 1788 kcal
• Fat: 70 g
• Protein: 82 g
• Carbs: 226 g
• Potassium: 4226 mg
• Magnesium: 470 mg