Cook the lentils according to the pack instructions. Meanwhile, make the dressing by whisking together the yogurt, lemon juice, mustard, anchovies and herbs. Pour the olive oil into a large bowl with the cumin seeds.
Slice the courgettes lengthways with a vegetable peeler and place in the bowl with the olive oil and all the other vegetables. Toss to coat with the oil. Heat a griddle until very hot and cook the vegetables, a few at a time, until slightly charred.
Drain the lentils and toss together with the griddles vegetables and the dressing. Serve on a bed of rocket leaves.
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