Put the lentils in a large saucepan, cover with water and bring to a boil, skimming off any scum. Add the peeled garlic clove, cumin and lemon, then reduce heat and simmer for about 30 minutes, until the lentils are tender.
Meanwhile, to make dressing, put the lemon juice, oil and coriander in a large salad bowl. Season with salt and freshly ground black pepper, and whisk well.
Drain the lentils, discarding the lemon and garlic. Add the lentils to the salad bowl and gently toss to combine with the dressing.
Add the onion, apricots, peppers, and broccoli florets, and gently mix. Crumble the cheese over the top, scatter over the sunflower seeds and serve immediately.
Like all pulses, lentils are a good source of soluble fibre, which can help to reduce high blood cholesterol levels. Lentils also offer protein, starchy carbohydrate and B vitamins. Dried apricots are an excellent source of beta-carotene as well as being a useful source of calcium.
Per serving: 407 calories, 21 g protein, 20 g fat (4 g saturated fat), 37 g carbohydrate (13 g sugars), 13 g fibre, 230 mg sodium