Black lentil salad with tzatziki, avocado, and pea shoots recipe

Ingredients

• 1 cup (230 g) black lentils, soaked if possible Fine sea salt
• 1 cup (180 g) green olives, pitted and roughly
• 1 chopped shallot, minced
• ¼ cup (5 g) chopped fresh parsley
• 2 tablespoons cold-pressed olive oil, plus extra for garnish if desired Grated zest and juice of 1 organic lemon ½ teaspoon raw honey or pure maple syrup 2 ripe avocados, pitted and sliced Handful of fresh pea shoots, Tzatziki

1. In a medium saucepan, bring the lentils and 2 cups (450 ml) of water to a boil. Cover and simmer on low heat until the lentils are tender but not mushy, 15 to 25 minutes (depending on soak time, if any). Halfway through cooking, add a few pinches of salt. When the lentils are tender, drain off any excess water.
2. Put the lentils in a large bowl and add the olives, shallot, parsley, olive oil, lemon zest and juice, honey, and salt to taste. Fold to combine.
3. To serve, put a few spoonfuls of lentil salad on each plate. Top each serving with slices of avocado, some pea shoots, and a generous dollop of tzatziki. Drizzle with extra olive oil if desired.