Amazing avocado, fennel and orange salad

This salad will surely knock your socks off!
It is a meal in itself for those warm summer nights to be enjoyed with a good glass of wine!

I hope Jaime Oliver would be proud :-)

It is jam-packed with goodies like roasted nuts, seeds, lentils, chickpeas and delicious baby spinach.

Ingredients:
2 avocados cubed
2 oranges peeled and cubed
lemon juice for drizzling
1 tin chickpeas
2/3 cup lentils
olive oil for frying
20 baby spinach leaves
1/3 cup mixed seeds
1/3 cup mixed nuts
paprika, salt, cumin and coriander, black pepper and thyme
1 fennel bulb sliced very thinly
1/2 red onion sliced thinly
a few nasturtuim flowers
fennel leaves for garnish
3 slices wholewheat bread for croutons
1 tblsp orange juice

Method:
Start by cooking the lentils and chickepeas.
Pour lentils into a small pot and boil in 1 1/2 cups chicken stock until tender.
Drain chickepeas and roast in a baking tray with a good helping of paprika, olive oil, cumin, coriander, and thyme. Roast until crispy on the outside and moreish on the inside!
Roast the croutons and nuts by roasting them in the same baking tray with a little olive oil that you used for the chickpeas.
Prepare the other ingredients.
Layer your baby spinach on a platter, mix together all your ingredients (except croutons & nuts, fennel garnish and nasturtiums) and season with salt and pepper and place on top of the spinach, followed by your fennel garnish, nasturtiums and croutons.
Serve immediately.