The Simple Things
Green lentil salad
Simple and portable, it adds up to an impressive picnic addition.
250g pouch of ready-to-eat lentils (we used Tomatoey French Puy & Green lentils by Merchant Gourmet)
10 sugar snap peas
¼ red onion, peeled
A few sprigs parsley, leaves picked
A few sprigs mint, leaves picked
A squeeze of lemon juice
A drizzle of olive oil
Salt to taste
Place the lentils in a mixing bowl. Cut the avocados, cucumber, sugar snap peas and red onion into small cubes. Finely chop the parsley and mint and place all the ingredients in a mixing bowl. Add a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt. Mix it all and season to taste.