• 200g lentils Lentils, green, boiled
• 40g spinach Spinach, raw
• 60g edamame beans Edamame Beans
• 60g carrots Carrots, raw
• 60g avocado Avocado
• 50g greek yoghurt Greek Yoghurt, 0% fat
• fresh dill & mint

1. 1

   Simmer the cooked green lentils with a splash of stock for 5 minutes until they absorb the flavours.

2. 2

   Whisk together the yoghurt-herb dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the spinach leaves, edamame and carrot with half the dressing.

4. 4

   Top with the green lentil and avocado, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.