Liven up your everyday lentil salad with this deliciously innovative, not to mention tasty, shallot and rapeseed oil dressing. The salad dressing will keep well in the fridge for up to 1 week. Simply warm it through before serving - or enjoy it cold. Put 1 tbsp of the oil in a small pan over a low heat. Add the shallots and a pinch of salt. Cook gently for 5 minutes, stirring, until the shallots have softened (but not coloured). Remove from the heat. Stir in the garlic, mustard, sugar and vinegar. Using a whisk, gradually beat in the remaining oil in a steady stream, until thickened. Stir in the herbs and 2 tbsp just-boiled water; season to taste. Combine the lentils and avocado in a bowl. Pour over half the dressing (reserve the rest for another day) and toss to coat. Arrange on a serving plate with the chicory.
