Zucchini and Green Lentils to Accompany Slices of Dark and Interesting Ham

• zucchini 4 medium
• small, dark green lentils 3/4 cup (150g)
• olive oil 2 tablespoons
• parsley a good handful, coarsely chopped
• very thinly sliced jamon 3 1/2 ounces (100g)
• red wine vinegar a tablespoon
• sherry vinegar a tablespoon
• olive oil 4 tablespoons
• a small clove of garlic, crushed
• green onions 4

1. Slice the zucchini into long, thin ribbons about the thickness of a piece of lasagne.
2. Put them in a colander with a scattering of salt and set aside in the sink or on a plate for a good half hour, longer if you have it.
3. Cook the lentils in boiling, lightly salted water until tender but retaining a nutty bite.
4. They are usually ready in fifteen to twenty minutes, but I start checking them after ten or so.
5. I think its essential that they keep their shape and dont soften.
6. Drain them in a colander.
7. While the lentils are cooking, make the dressing by mixing the vinegars, the oil, and the crushed garlic together with a little salt and black pepper (I like to dissolve the salt in the vinegar first before adding the oil).
8. Thinly slice the green onions and stir them into the dressing.
9. As soon as the lentils are drained, toss them in the dressing and cover.
10. Mix the olive oil with the coarsely chopped parsley.
11. Get the grill hot.
12. If you prefer, a ridged grill pan will do.
13. Rinse the salt from the zucchini, pat them dry, then cook them on the hot grill until their flesh starts to soften and they have charred a pleasing golden brown here and there.
14. As you remove each from the grill, toss it in the olive oil and parsley.
15. Divide the lentils and zucchini among four plates, and eat with the ham.

zucchini, olive oil, parsley, jamon, red wine vinegar, sherry vinegar, olive oil, clove of garlic, green onions

Taken from www.epicurious.com/recipes/food/views/zucchini-and-green-lentils-to-accompany-slices-of-dark-and-interesting-ham-381713 (may not work)