Zucchini Carpaccio with Lentils

Directions

1. Slice zucchini lengthwise using a sharp knife as thinly as you can. A mandolin or sharp vegetable peeler can be used as well. Toss sliced zucchini with salt and place in a strainer for 20 minutes to draw out excess moisture.
2. For the dressing: whisk together lime juice, honey, olive oil, and 2 Tbsp (30 mL) mint, and season to taste with salt and pepper. Toss half of the dressing with the cooked lentils and reserve the rest for the zucchini.
3. After zucchini has sat, remove from strainer and pat dry with a clean towel, placing slices into a large shallow bowl. Drizzle with reserved dressing and allow to marinate for 5-10 minutes.
4. Toss lentils and mint with the zucchini. Season to taste with salt and pepper as desired.
5. To serve, arrange a few slices of zucchini with lentils on each plate, garnish with mint, almonds, and cranberries.