Gratin de Courgettes à la Provençale with Herbed Lentil Salad

Thinly slice the courgettes to 3 mm thickness using a mandoline or sharp knife, toss with salt in a large bowl, and set in a colander for 15 minutes to release excess moisture; pat dry thoroughly with a clean kitchen towel.

Rinse the lentils, place in a medium saucepan with water, bring to a boil, then reduce to a simmer for 25-30 minutes until tender but still holding shape; drain and set aside to cool slightly.

Melt butter in a saucepan over medium-low heat, add minced garlic and cook for 30 seconds until fragrant, then stir in cream, mustard, thyme, nutmeg, and half the Parmesan; simmer gently for 2-3 minutes until the cheese melts and the sauce thickens slightly.

In a small bowl, whisk together olive oil, lemon juice, mustard, chopped herbs, salt, and pepper until emulsified; set aside until lentils are ready.

Preheat oven to 190°C; butter a medium gratin dish, arrange courgette slices in overlapping layers like roof tiles, spooning a thin layer of cream sauce between each; pour any remaining sauce over the top, then mix remaining Parmesan with Gruyère and scatter evenly over the gratin.

Place the gratin in the preheated oven at 190°C and bake for 30-35 minutes until the top is golden brown, bubbling, and forms a crackling crust.

In a large bowl, combine cooled lentils with diced red onion and halved cherry tomatoes, pour the prepared dressing over, and toss gently to coat evenly; let sit for 5 minutes to meld flavors.

Remove gratin from the oven and let it rest for 5 minutes on the counter; this allows the layers to set slightly for easier portioning.