Balsamic vinegar reduction
Strain the lentils and start cooking in cold water, without seasoning. Once ready, remove from the water and cool off under running cold water. Strain well and leave in a bowl.
For the balsamic vinegar reduction: put all the ingredients in a pot and let it boil for about 30 minutes, until it starts changing its consistency. Take out and allow to cool.
Dice the zucchini, put in an oven dish or a loaf pan, season with salt, pepper and olive oil, and bake at 400°F for 20-30 minutes or until cooked. Take out of the oven and allow to cool.
To assemble the salad: add the lentils, roasted zucchini, strawberries cut into quarters, and grated parmesan cheese to the bowl. Stir, season with salt, pepper and olive oil, and then add the balsamic vinegar reduction (to taste). Serve or keep refrigerated until serving.
*The balsamic vinegar reduction should be kept refrigerated and it will last for 3 months.
