Ethiopian green lentil salad (Azifa)

1. Pick over and rinse the lentils and cook them in unsalted water for 20-25 minutes until tender but still holding their shape.

2. Drain, rinse under cold water and drain well.

3. Chop the red onion very finely; deseed the green chillies and slice them into thin strips.

4. Whisk the lemon juice with the mustard, olive oil, salt and pepper until smooth.

5. Toss the lentils with the onion, chillies and dressing and chill for at least 30 minutes so the flavours meld.

6. Serve cold with injera, as part of a fasting platter (beyaynetu) or as a salad on its own.

Tip: Azifa (also called yemisir azifa) is a favourite cold dish on Ethiopian fasting days, a true vegan dish. The mustard doesn't only add flavour but a pleasant heat too; Ethiopians often grind mustard seeds into it. Use brown or green lentils, as red lentils fall apart.