Ella Woodward's lentil, courgette and mint salad recipe

1. 1

   Place the lentils in boiling water and allow them to boil for 10 minutes, then let them simmer for about 30 minutes until theyre soft, but not mushy.

2. 2

   If theres any water left in the pan, drain and then allow the lentils to cool.

3. 3

   While the lentils cool, peel the courgettes into thin strips using a potato peeler.

4. 4

   Pull the mint leaves off the stems and roughly chop them into pieces.

5. 5

   Slice the avocado into bite-sized chunks.

6. 6

   Place the cooled lentils, courgette strips, avocado and mint in a bowl and drizzle over the olive oil and lime juice.

7. 7

   Mix well before sprinkling the sunflower seeds on the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.