Zucchini Lentil Salad

1 cup black lentils, prepared according to package directions 

• 2 zucchinis, thinly sliced 

• 1 lemon, thinly sliced (optional) 

• ⅓ cup assorted olives 

• 2 tbsp each chopped parsley, dill and mint

• 3 scallions, thinly sliced 

• 4 oz feta cheese, crumbled 

• ¼ cup slivered almonds 

• Juice of 1 lemon

• 1/2 cup olive oil, divided

• 1 tbsp honey 

• Salt and pepper to taste 

• ¼ cup labne 

1. Prepare a sheet pan lined with parchment paper and preheat the oven to 400 F. 

2. Lay your zucchini in a single layer on your sheet pan and sprinkle with salt. Wait about 15- 20 minutes and dab away the moisture. 

3. Add the lemon slices if using.

4. Add ¼ cup oil to gently coat the zucchini and bake for 30 minutes or until golden.

5. In a bowl, lay the lentils on the bottom and top with the remaining ingredients. Season to taste.