Last week, I made a little bit of grocery at a new bulk shop in West London (The Source). I really like the concept as it gave the opportunity to try various things without committing to buy a whole big pack. On top on that, the philosophy behind it (zero waste) is great and I feel good when buying product over there. All the products sold are organic which is the extra value added.

I bought some black lentils as I like the shape, colour and I wanted to try them. I decided to give them a try with smoked salmon. On top of that, I use the purslane from the organic vegetable box. Those cute little green leaves are really great in terms of potassium, magnesium and even calcium. All delicious and so refreshing.

• SERVE: 
• PREPARATION: 15 minutes
• COOK: 20 minutes
• DIFFICULTY: 

What do you need?

• 120 g of black lentils
• A couple of handful of fresh Purslane
• 4 to 5 slices of smoked salmon
• 1 large avocado
• 4 small tomatoes
• some chia seeds

How to make a Purslane salad with smoked salmon, black lentils, avocado, and tomato?

• Rinse carefully the black lentils for removing dust or other bits
• Wash the purslane and the tomatoes
• Cook the black lentils as it is indicated in the package

Usually, the lentils need to be cooked in 3 times of their volume of unsalted water. Simmer them for 20 minutes.

• Once the black lentils cooked, drain them and lets them getting cold
• Peel the avocado and slice it or put it in square pieces
• Slice or put in square pieces the tomatoes
• Slice the smoked salmon slice in smaller slices
• In a plate or lunch plate, put a layer of purslane, cooked black lentils, avocado, tomatoes and smoked salmon
• Then add on top seasoning and chia seeds

For the seasoning per plate: ½ tablespoon of apple cidre vinegar, 1 tablespoon of olive oil, salt and pepper

More recipe to try and enjoy: