This dish was a favourite of my mum’s, I hope you love it too!
Serves 2
For the salad:
2 cups cooked green lentils (see method)
½ tsp ground fennel seed
1 tsp toasted ground coriander seed
1 tsp toasted ground cumin seed
1 tsp salt
½ tsp Sumac
1 cup combined chopped fresh mint, parsley and coriander
60ml fresh lemon or lime juice
1 stalk spring onion, dark green part only finely sliced
½ continental cucumber, deseeded and finely chopped
For the smashed avocado:
1 large ripe avocado, deseeded and smashed with a fork
1 tsp tabasco sauce
½ tsp salt
Pinch cracked black pepper
1 grated garlic clove or pinch hing
1x white part of spring onion, finely sliced
20ml lemon or lime juice
Method:
Green lentils don’t take long to cook: Boil 1 cup dried green lentils with about 3 cups water and a bayleaf until tender, about 15 minutes. You can alternatively use 2 cups of tinned lentils.
Cool and rinse lentils, and add to other salad ingredients.
For the smashed avocado: Mix all of the ingredients together.
Notes: Hing is a nice substitute for garlic if you would like to keep the dish fairly mild. You can also sub the standard tabasco for green tabasco.
By Louise
@prasadam_eats on Instagram