Ingredients:
150g Beluga lentils.
1 ripe avocado,
1 jar of artichoke hearts,
1 red or yellow pepper.
Dressing:
1 tbsp almond paste,
juice of 1 lemon,
2 tbsp olive or rapeseed oil,
2 tbsp maple syrup,
1 tsp mustard, salt, pepper,
chopped fresh rosemary and thyme,
pepperoncino paste.
Preparation:
Boil the lentils, leave to cool slightly. Cut the ingredients into small pieces. Mix the ingredients to make the dressing. Mix everything together. Leave to infuse for a while in the fridge.