serves
4
prep
15 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 100 g green lentils
- 3 medium courgettes (zucchinis)
- 2 handfuls fresh mint
- 2 avocados
- 4 tbsp olive oil
- juice of 4 limes
- large handful sunflower seeds
Instructions
Place the lentils in boiling water in a pot over medium-high heat and boil for 10 minutes, then turn the heat down and let them simmer for about 30 minutes until they’re soft, but not mushy. If there’s any water left in the pan, drain and allow the lentils to cool.
While the lentils cool, peel the courgettes into thin strips using a potato peeler. Pull the mint leaves off the stems and roughly chop them into pieces. Slice the avocadoes into bite-sized chunks.
Place the cooled lentils, courgette strips, avocado and mint in a bowl and drizzle over the olive oil and lime juice. Mix well before sprinkling the sunflower seeds on the top.
Note
• Try adding a variety of other ingredients to this salad to keep it interesting. I love adding pomegranate seeds, toasted cashew nuts, bean sprouts and thinly sliced mushrooms when I’m after something a little different.
Recipe from Deliciously Ella by Ella Woodward, with photographs by Clare Winfield (Hachette, $40, hbk).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
