Green lentil salad

Simple and portable, it adds up to an impressive picnic addition.

Serves 6

250g pouch of ready-to-eat lentils (we used Tomatoey French Puy & Green lentils by Merchant Gourmet)

2 avocados

½ cucumber

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.