Step 1

For the avocado yoghurt, place avocado, lemon juice, chilli and garlic in a bowl. Season with salt and pepper and mash with a fork until combined, leaving the avocado a little chunky. Stir through the yoghurt. Spoon over a serving platter and scatter over sumac.

Step 2

Heat a lightly greased chargrill pan over high heat. Place asparagus in a large bowl and drizzle with 1 tbs olive oil. Season and toss to combine. Chargrill in batches, for 1-2 minutes or until just cooked and charred.

Step 3

In a small saucepan, combine 2 tbs oil, spices, almonds and pepita seeds. Season and cook over a low heat for 4-5 minutes, stirring until fragrant and golden. Transfer into a bowl with the lentils, olives, pomegranate and herbs. Whisk remaining tablespoon of oil in a bowl with lemon juice and pomegranate molasses.

Step 4

Spoon the lentil mixture and asparagus over the smashed avocado and drizzle with pomegranate molasses dressing to serve.