Easy on the table

Fresh lentil salad with avocado and dill yogurt

So, done with winter. The first skirt day is behind us and I also popped the cork this weekend from the first bottle Fleur. On my plate? From now on, please only filled with spring. Don't feel like spending a long time in the kitchen today, but do you crave something delicious? Then make this lentil salad with avocado and dill yogurt. If you really want to do it right, add a crisp white wine and a piece of fresh baguette. But I'll leave that up to you. Enjoy your meal

For two people

• 1 can of puy lentils
• bunch of fresh parsley
• green olives, halved
• winter carrot
• lamb's lettuce
• avocado
• soy yogurt
• fresh dill
• clove of garlic
• half a cucumber, finely grated
• salt and pepper
• 1 lemon + a few extra wedges

1. Rinse the lentils and let them drain in a sieve.
2. Squeeze the juice from the lemon and mix it with a finely chopped red onion. Do the same with the olives and the lentils.
3. Chop a good amount of parsley finely and stir that into the lentils. Season with salt and pepper.
4. Mix the soy yogurt with some finely chopped dill, the grated cucumber, a crushed garlic clove, and some salt and pepper.
5. Slice the avocado into strips.
6. Divide the lentils over two deep plates. Add a generous handful of lamb's lettuce and top with the avocado slices.
7. Serve with the yogurt and a wedge of lemon.

Image: Lauraine Caris