Big Green Lentil Salad

Ingredients for Big Green Lentil Salad

• 230g green lentils, rinsed

• 3/4 teaspoons kosher salt, divided, plus more

• 200g plain Greek yoghurt

• 2 garlic cloves, finely chopped

• 1/2 teaspoons ground turmeric

• Freshly ground black pepper

• 140g unsalted, roasted sunflower seeds

• 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice

• 45ml extra-virgin olive oil, plus more for drizzling

• 1 ripe avocado, cut into cubes

• 1 cup baby rocket

• 1 cup basil leaves, torn if large

Cook lentils in a large saucepan of simmering salted water until they are tender but still retain their shape, 20–30 minutes. Drain, rinse under cold running water, and drain well again.

Mix yoghurt, garlic, turmeric, 1/4 teaspoons salt, and a generous grind of pepper in a small bowl to combine; set aside.

Toss lentils, sunflower seeds, lemon juice, 3 tablespoons oil, and remaining 1/2 teaspoons salt in a large bowl. Gently fold in avocado, rocket, and basil.

Spread reserved yoghurt sauce across a platter and spoon lentil mixture on top; drizzle with oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.