Ingredients

Steps

• Blend mustard, spices, and honey in a food processor until smooth.
• Add vinegar, then slowly stream in oil and rosewater while blending to emulsify.
• Stir in mint and parsley, season with salt and pepper, and set aside.
• Toss courgettes with oil in a mixing bowl until coated.
• Griddle courgettes over medium-high heat for 2-3 minutes per side and let cool.
• Combine griddled courgettes with lentils, peppers, raisins, pine nuts, watercress, and dates.
• Toss the salad with the dressing before serving.