Place the Schnitzels on a baking tray. Grill for 5 Minutes. Turn over and cook for a further 5 Minutes.
Stir the avocado, corn, red onion, coriander and lemon juice together to form the salsa. Season to taste.
For the Curried Lentils
Heat the oil in a hot saucepan over medium heat. Add the onions and sauté for 2 Minutes. Stir in the tomato paste, garlic, curry powder, sugar and turmeric powder. Fry for 2 Minutes. Add the coconut cream and vinegar. Simmer for 10 Minutes. Stir in the lentils. Cook for 5 Minutes and season to taste.
To serve, top each serving of lentils with a Schnitzel and add a spoonful or two of some salsa on top.
TIP: Leftovers work really well as a filling in tortilla wraps or on a sandwich for lunch.