INGREDIENTS
100 g
or 1/2 cup beluga lentils
1
small purple cabbage
1/2 tsp
salt
1
medium-sized carrot
1
medium-sized red bell pepper
1/2
corn cob
1/2
avocado
1/2
jalapeno pepper (chopped (to garnish))
4
lime wedges (to serve)
1/2
avocado
juice of 1/2 lime
1 clove
garlic
1/2
shallot
3 tbsp
extra virgin olive oil
1/2
jalapeno pepper
salt and freshly ground black pepper