1 cup (6oz) dried green lentils

Salt and pepper to taste

1 tbsp olive oil

2 red bell peppers, chopped

1 zucchini, diced

1 avocado, diced

1/4 cup (1/2 oz) sun-dried tomatoes in oil, sliced

Handful of micro-herbs

Dressing

4 tbsp olive oil e oil

1 tbsp sherry vinegar or red wine vinegar

1/2 tsp sugar

1/2 small clove garlic, crushed to a paste

Pinch of salt

1 tbsp fresh parsley leaves, chopped

Tip: Use canned lentils to save time!

Place the lentils in a saucepan and cover generously with water. Bring to the boil, reduce the heat to a gentle simmer and cook for 20-25 minutes or until the lentils are just cooked but still firm. Remove from the heat, season with salt and transfer to a large bowl.

Meanwhile heat olive oil in a large frying pan over medium-high heat. Add bell peppers and zucchini and cook, stirring regularly for 5-7 minutes until just tender. Remove from the heat and add to the bowl with the lentils. Set aside for 5-10 minutes to cool slightly.

Add avocado and sun-dried tomatoes. Toss to combine.

Place the dressing ingredients into a small bowl or sealable jar with a lid. Stir or shake to combine. Pour dressing over the lentils and toss to coat. Season with salt and pepper.

Spoon onto plates and scatter with micro-herbs to serve.