1 small zucchini, chopped thickly
2 stalks broccoli, chopped thickly
2/3 cup canned brown lentils
2 tbsp. pitted black olives
2 tsp. olive oil
2 tsp. red wine vinegar
1 tsp. lemon juice
1/2 spring onion, diced
1 tsp. capers
1 hard-boiled egg, shelled and cut into quarters
1 tbsp. parsley, roughly chopped Salt & pepper, to taste
1. Cook zucchini and broccolini in microwave for 2 minutes or until slightly softened. Add the lentils and olives microwave a further 30 seconds.
2. In a serving bowl mix together the oil, vinegar, lemon juice, spring onions and capers. Add the vegetable mix and gently toss to coat with the dressing.
3. Top with the egg and a scattering of parsley. Season with salt and pepper.