Clean out the louvi from any rotten bits or possible pebbles. At this stage if you have time you may soak it in cold water for an hour or so, just to help with the cooking and then the digestion process. Though dry louvi is small enough, unlike chickpeas, so you may skip this part.

Rinse the louvi thoroughly and add it in a pot with about 1.5L of water. Wash and cut half a lemon, squeeze the lemon juice in the pot and then drop the lemon half in the pot as well. Allow the louvi to boil on a medium heat for about 10-15min. You will notice that some foam may form on the surface, use a slotted spoon to remove it.

After that time, strain the louvi to remove the dark coloured water that has formed and add 1.5L of fresh water in the pot. In there also add the strained louvi, zucchini, salt and the other lemon half after you squeeze it in the water. Allow the food to cook for a further 15min or until the louvi is tender and can be squeezed between your hands. The time needed will depend on the brand you use (some may need 40min) as well as your taste preferences.

To make the salad (in which you may add the louvi once it cools down in or keep separate) simply chop up the ingredients required and mix them all together. The dressing is simply lemon juice, extra virgin olive oil and salt.