Savoy cabbage with avocado, lentils and bacon

Serves four.

For the dressing

• 100g puy lentils
• 1 bay leaf
• 1 clove garlic
• A few stalks parsley
• 1 tbsp olive oil
• 100g unsmoked bacon
• 0.5 small cabbage
• 2 avocados
• 0 freshly ground black

• 0.5 lemon
• 3 tbsp extra-virgin olive oil
• 1 tsp English mustard
• 0.5 tsp sugar

Step 1
Put the lentils into a saucepan and cover with cold water.

Step 2
Bring to a boil, boil for one minute only, then drain.

Step 3
Return the lentils to the pan and pour on enough water to cover them by 1cm or so.

Step 4
Add the bay leaf, garlic and parsley stalks, if using.

Step 5
Bring back to a very gentle simmer and cook slowly for 25 minutes, topping up with boiling water if need be, until tender but not mushy.

Step 6
Meanwhile, heat the oil in a frying pan over medium heat and fry the bacon for a few minutes, until crisp.

Step 7
Leave to cool completely.

Step 8
Whisk together the dressing ingredients, season and set aside.

Step 9
Drain the lentils and discard the herbs and garlic.

Step 10
Toss with two tablespoons of the dressing, add a little more salt and pepper, and set aside to cool completely.

Step 11
Bring a pan of salted water to a boil.

Step 12
Throw in the cabbage and cook for just 30 seconds or so, and no more than a minute, then drain in a colander and immediately refresh either by dunking it in a bowl of iced water or by holding the colander under a running cold tap.

Step 13
Drain the cabbage again, then give it a whirl in a salad spinner to remove all the water.

Step 14
When the cabbage and lentils are ready, peel and destone the avocados and cut the flesh into 2-3cm pieces.

Step 15
(Don't prepare the avocado ahead of time because it will discolour) Gently toss the cabbage with the lentils, avocado and bacon.

Step 16
Divide between four plates, trickle over the remaining dressing and serve.