Thoroughly rinse your lentils and allow them to drain over the sink whilst you prep the veggies.

Halve and deseed a medium green bell pepper. Reserve one half for another time. Place half of the pepper, skin side up, under a hot grill/broiler for 5-10 mins until the skin blackens. Carefully remove from the heat (I use tongs) and place the pepper into a glass jar and close the lid. Leave it to cool for 10 minutes. Once cool enough to handle, carefully peel off the blackened skin, it should come away from the flesh easily. Discard the skin and dice the flesh.

Finely dice your tomato, finely slice the spring onion greens and the olives. Tear the herbs into smaller pieces with your fingers.

Pop the drained lentils into a mixing bowl along with the tomatoes, pepper, spring onion greens, olives and herbs.

Add the garlic oil, lime juice, salt and pepper. Mix everything really well and set it aside whilst you make the avocado dressing.

Weigh out 30g of avocado flesh, place in a small bowl and mash with a fork until smooth. Add nutritional yeast, salt and pepper, coconut yoghurt and lime juice. Stir everything together really well into a smooth, creamy dressing.

Plate up the salad. I like to add a bed of rocket or other leafy greens. Pour the lentil salad and any juice from the bowl on top of the greens. Crush up the corn tortilla chips (I just use my hands) and sprinkle them evenly over the salad. Drizzle over the avocado dressing and top with an optional sprinkle of dried chilli flakes.