Step 1: Place the vegetable stock into a medium size pot over a medium high heat. Once the stock just starts to simmer, pour in the lentils. Bring to a very gentle simmer and place a lid onto the pot and cook for 15-20 mins until the lentils are just cooked (at this point just about all the vegetable stock would have been absorbed by the lentils). Add salt.

Step 2: Remove from the heat and stir through ¼ cup of the Extra Virgin Olive Oil. Set aside to cool slightly.

Step 3: Meanwhile, cut each of the avocados in half, removing the seeds and skin. Dice the avocados into approx 1cm cubes.

Step 4: Place the avocado, thyme, parsley, red onion, bitter oranges and the remaining amount of Extra Virgin Olive Oil into a large mixing bowl along with the lentils. Gently toss together well and season with ground pepper and sea salt to taste.

Step 5: Serve at room temperature.