• Cook your lentils (careful not to over cook!)

1. Place the almonds and garlic in the bowl of a food processor and pulse on and off until the almonds are finely chopped and mealy.

2. Add the olives to the bowl and pulse on and off a few times to chop coarsely.

3. Add the cooked lentils and pulse on and off once or twice, just to break them up a little without mashing them completely.

4. Transfer the mixture to a serving bowl, toss in the dill, lemon zest, salt and pepper to taste and olive oil and stir to combine well.

5. Spoon about a tablespoon of the tapenade into each of the endive leaves. Garnish with lemon zest and dill and serve.