Split Pea Curry with Whole Wheat Naan and Tomato Salad

Ingredients

• 4 pcs zucchini (medium-sized, about 600g total)
• 2 tbsp olive oil
• 2 pcs garlic (cloves, minced)
• 0.5 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the zucchini

   • Wash the zucchinis thoroughly under running water and pat them dry.
   • Trim off both ends of each zucchini.
   • Slice the zucchini into 1/4-inch thick rounds.
2. 2

   Sauté the zucchini

   • Heat the olive oil in a large skillet or pan over medium-high heat.
   • Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
   • Add the sliced zucchini to the pan in a single layer, if possible. Cook for 2-3 minutes per side without stirring too much, until it's tender-crisp and lightly browned.
3. 3

   Season and serve

   • Sprinkle the salt and freshly ground black pepper over the zucchini.
   • Gently toss everything together to combine.
   • Transfer to a serving dish and serve immediately.

Ingredients

• 2 pcs English cucumber (medium, thinly sliced)
• 0.5 pcs red onion (medium, thinly sliced)
• 2 tbsp olive oil (extra virgin)
• 2 tbsp white vinegar
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the vegetables

   • Wash and dry the cucumbers thoroughly.
   • Using a sharp knife or a mandoline, slice the cucumbers and red onion as thinly as possible.
   • Place the sliced vegetables in a large bowl.
2. 2

   Make the vinaigrette

   • In a small bowl, whisk together the olive oil, white vinegar, salt, and black pepper until well combined.
3. 3

   Combine and chill the salad

   • Pour the vinaigrette over the sliced cucumbers and onions.
   • Gently toss everything together until the vegetables are evenly coated.
   • For the best flavor, let the salad marinate in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld.
4. 4

   Serve

   • Give the salad a final toss and serve chilled.