Lentil salad

Use green or brown lentils: they hold their shape after cooking and stay pleasantly firm. Red lentils soften quickly and are better for soups or purées than a salad.

Simmer the lentils rather than boiling them hard, and start checking them after about 15 minutes; many green or brown lentils take 20–30 minutes. Drain them as soon as they are tender but still hold their shape.

Toss warm, drained lentils with the dressing so they absorb its flavour, then let the salad cool. Add delicate herbs and crunchy ingredients, such as cucumber, just before serving.

Store it in a covered container and refrigerate within two hours of serving. Eat it within three days; if it contains fresh herbs or chopped vegetables, add those shortly before serving for the best texture.

Try it with roast vegetables, grilled halloumi, feta or a poached egg. A dressing of olive oil, lemon juice, mustard and chopped parsley suits the earthy lentils.

Lentils and bean salad has more fibre: 6 g per 100 g, compared with 3.6 g in lentil salad. Lentil salad has more energy, with 177 kcal per 100 g versus 105 kcal.

It provides 7 g of protein per 100 g. For a more substantial meal, serve it with an egg, cheese or another protein-rich accompaniment.