Big green lentil salad with fresh herbs and lemon dressing

Ingredients for Big green lentil salad

• 225 g green lentils, rinsed

• 5 ml kosher salt, divided, plus more

• 320 g plain Greek yogurt

• 2 garlic cloves, finely chopped

• 2.5 ml ground turmeric

• freshly ground black pepper

• 150 g unsalted, roasted sunflower seeds

• 15 ml fresh lemon juice, plus 7.5 ml

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

• 1 ripe avocado, cut into cubes

• 100 g baby rocket

• 100 g basil leaves, torn if large

How to make Big green lentil salad

1. Bring a large saucepan of salted water to the boil and add the lentils. Simmer for 20–30 minutes until tender but still holding their shape. Drain the lentils, rinse under cold running water, and drain well again.

2. In a small bowl, mix together the yogurt, garlic, turmeric, ¼ teaspoon of salt, and a generous grind of black pepper until combined. Set aside.

3. In a large bowl, toss the lentils with the sunflower seeds, lemon juice, 3 tablespoons of oil, and the remaining ½ teaspoon of salt. Gently fold in the avocado, rocket, and basil.

4. Spread the reserved yogurt sauce across a serving platter and spoon the lentil mixture on top. Drizzle with a little extra oil before serving.

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.