• 1 (250 ml) cup of Puy lentils
• 2 medium red onions
• 4 tablespoons extra-virgin olive oil
• 2 garlic cloves, sliced
• 1 tablespoon fresh rosemary leaves, roughly chopped
• 10 fresh sage leaves, sliced
• 2 teaspoons fresh thyme leaves
• salt and freshly ground black pepper
• 2 tablespoons vinegar (rice, white wine and cider vinegars are all good)
• 2 ripe avocados
• 2 large handfuls of green beans, blanched and refreshed in iced water
• 3 baby Gem lettuces, leaves separated

For the Pomegranate Molasses and Avocado Oil Dressing

• 3 tablespoons pomegranate molasses
• 3 tablespoons avocado oil
• 3 tablespoons extra-virgin olive oil

Rinse the lentils and drain. Halve 1 of the onions, thinly slice it and sauté in the olive oil with the garlic until caramelized. Add the herbs and sauté for a further 2 minutes, then add the lentils with 700 ml water and bring to the boil. Cover and simmer until just cooked, about 30–40 minutes. Make sure they don’t dry out and, if they need it, add a little extra boiling water from time to time until they’re cooked (rather than adding too much in one go and having to drain them at the end and lose lots of flavour). Once cooked, season and leave to cool completely. You can store, covered, in the fridge for up to 4 days.

Slice the remaining onion thinly into rings and mix with the vinegar, which will make it go a lovely pinky-red colour.

Make the pomegranate molasses and avocado oil dressing by whisking the ingredients together, then lightly season.

Split the avocados in half, remove the stones, peel off the skin and cut the flesh into chunks.