Ingredients for 4:

250 g lentils

2 heads of mixed lettuce

one carrot

Mixed seeds (sesame, sunflower, flaxseed)

One tablespoon of cumin powder

Extra virgin olive oil

Salt and pepper

Method:

Cook the lentils in lots of lightly salted water.

Boil until cooked but still firm. Strain them and leave to cool.

Wash the lettuce, discard the tough leaves and cut the tender ones into thin strips. Peel the carrots and cut them into julienne strips using a mandoline.

Put the lentils and vegetables in a bowl. Add the mixed seeds and cumin. Add salt, pepper and oil to taste and mix well.

Serve the cold salad as a main course or a side dish.