150g Beluga lentils.
1 ripe avocado,
1 jar of artichoke hearts,
1 red or yellow pepper.

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.

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.