Lentil, Courgette and Mint Salad

After a long, hot week, we thought we’d share a little food inspiration for the weekend. This fresh salad feels like the perfect way to ease into a slower pace.

The recipe comes from Deliciously Ella and is everything we love in a lunch dish — simple, delicious, healthy and beautifully colourful. We added pomegranate seeds for extra crunch and sweetness, which worked perfectly.

INGREDIENTS

1/2 mug green lentils (100g)

3 medium courgettes

2 handfuls of fresh mint

2 avocados

4 tablespoons olive oil

Juice of 4 limes

Large handful of sunflower seeds

INSTRUCTIONS

• Place the lentils in boiling water and allow them to boil for 10 minutes, then 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 then 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 avocado 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.
• Try adding a variety of other ingredients to this salad to keep it interesting like pomegranate seeds, toasted cashews nuts, bean sprouts or thinly sliced mushrooms.

Beautifully styled by Claire Morgan.