Black Lentil Salad with Tzatziki, Avocado, and Pea Shoots (My New Roots)

From the Vitality Food Feature ‘A Tale of Two Cookbooks‘.

Isn’t it funny how the things we love to eat at restaurants are often put in the category “too difficult to make at home”? This was definitely the case with tzatziki. Then the first time I actually endeavored to make it, I was struck by how incredibly easy it was and just how much better it tasted fresh from my own kitchen. This dish is a simple spring salad bowl with fresh flavors and satisfying textures.
(Serves 3 to 4)

Ingredients

• 1 cup black lentils, soaked if possible
• Fine sea salt
• 1 cup green olives, pitted and roughly chopped
• 1 shallot, minced
• 1/4 cup chopped fresh parsley
• 2 Tbsp cold-pressed olive oil, plus extra for garnish if desired
• Grated zest and juice of 1 organic lemon
• 1/2 tsp raw honey or pure maple syrup
• 2 ripe avocados, pitted and sliced
• Handful of fresh pea shoots
• Tzatziki (see below)

1) In a medium saucepan, bring the lentils and 2 cups of water to a boil.

2) Cover and simmer on low heat until the lentils are tender but not mushy, 15 to 20 minutes (depending on soak time, if any).

3) Halfway through cooking, add a few pinches of salt. When the lentils are tender, drain off any excess water.

4) 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.

5) 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.

6) Drizzle with extra olive oil if desired.