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1
Slice the zucchini into long, thin ribbons about the thickness of a piece of lasagne.
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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.
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3
Cook the lentils in boiling, lightly salted water until tender but retaining a nutty bite.
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4
They are usually ready in fifteen to twenty minutes, but I start checking them after ten or so.
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5
I think its essential that they keep their shape and dont soften.
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6
Drain them in a colander.
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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).
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8
Thinly slice the green onions and stir them into the dressing.
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9
As soon as the lentils are drained, toss them in the dressing and cover.
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10
Mix the olive oil with the coarsely chopped parsley.
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11
Get the grill hot.
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12
If you prefer, a ridged grill pan will do.
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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.
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14
As you remove each from the grill, toss it in the olive oil and parsley.
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15
Divide the lentils and zucchini among four plates, and eat with the ham.
