METHOD:

Put the lentils in a pan with water, 10 minutes after boiling, add the salt. Cook for about 30/40 minutes with the bay leaf (to be removed later). Drain, rinse and season with oil. Cut the avocado, cucumber, datterino tomatoes and Tropea onion into cubes. Finely slice the celery stick, combine all the previously diced ingredients and the marinated courgette and combine everything with the lentils. Season with ginger, extra virgin olive oil, salt and pepper. In each dish, make a bed of rocket and songino and lay a portion of lentil salad on top and finally complete with a little balsamic vinegar if you like it.