1. In a large saucepan cover the lentils with cold water and bring them to the boil. Strain into a colander and rinse them under cold water.

2. Put them back into the saucepan with fresh water, bring to the boil and simmer gently for 25 minutes or until tender.

3. While the lentils are cooking, gently sweat the diced peppers in the olive oil for 2 minutes, add the SunBlush® Tomatoes and sweat for a further minute, add the courgettes and remove from the heat.

4. Strain the lentils and add them to the red pepper mixture, stir in well, add the lime zest and juice and season with salt and cayenne pepper. Set aside.

5. When you are ready to serve, add the diced avocado and dill to the red pepper mixture, season to taste and serve on top of the smoked salmon.