Rinse the lentils well. Place in a small pot and cover with lots of cold water. Add the bay leaf and bring to a boil on high heat. Reduce heat to a minimum and simmer for 18-20 minutes, until they’re cooked through but not mushy. At the last minute of cooking, add 1 tsp of salt to the pot, then drain, and allow to cool slightly.

While the lentils are cooking, cut the broccoli into chunks. Try to get as much flat surface as possible for an ideal char. Don’t throw away the stalk! Just peel the stringy outer layer and then cut it into thick slices.

Heat about 2 tbsp of olive oil in a large pan. Fry the broccoli and the spring onions till golden brown on both sides. Add the chili flakes and soy and cook for 2-3 minutes longer (you’d want to remove the onions a bit earlier than the broccoli).

Blend the avocado, lemon, lime, 3 tbsp olive oil, salt, black pepper, and feta until you get a smooth, creamy spread.

Add the spinach to the lentils and dress with white wine vinegar, salt, and a drizzle of olive oil.

To plate, spread the 2-3 tbsp of the avocado cream on a plate you mad ein pottery class. Place 3-4 tbsp of the spinach-lentil mix and top with the broccoli and spring onions. You could crumble some more feta on top for extra points.