TOMATO, AVOCADO AND LENTIL SALAD WITH BASIL DRESSING

SIMPLE AND SPEEDY

Simple and speedy to make, this dish serves 1 as a main or 2 as a side (works perfectly with fish and a green salad). Dried, tinned and pre-cooked lentils all work well and feel free to add extra feta, mozzarella, other veggies, toasted nuts and seeds if you wish.

INGREDIENTS:

125g cooked puy lentils (approx. 60g dried lentils)

250g tomatoes, sliced or halved (depending on size)

1 avocado, sliced

Salt & pepper

A few fresh basil leaves for the top

Optional: toasted seeds, mozzarella, feta, other veggies

FOR THE DRESSING: 

2 handfuls fresh basil

100ml olive oil

2 tsp capers

1 pinch salt

2 small garlic cloves

METHOD:

1. If using dried lentils, cook according to packet instructions. 

2. Place all the dressing ingredients in a blender and blitz until smooth, adding more olive oil if you prefer a runnier texture. 

3. Mix the cooked lentils with the tomatoes and avocado, and season well with salt and pepper.

4. Drizzle the dressing over the top followed by the fresh basil leaves and any other toppings (feta, mozzarella, toasted nuts/seeds)

5. Serve on its own or alongside fish/chicken and a green salad.

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