550g raw lentils

 1/2 purple onion

 3 large lettuce leaves

 1 carrot

 5 peppermint leaves

 1 teaspoon Iswari hemp seeds Add to CartAdd

 1 teaspoon cumin

 Salt

 Olive oil

INGREDIENTS - FOR THE SAUCE

 1 tablespoon of oil

 1 teaspoon balsamic vinegar

 1 teaspoon teriyaki sauce

 1 teaspoon curry powder

1.  Preheat the oven to 200°C.
2.  Peel and cut the carrots into diagonal pieces. Place on a baking tray with a drizzle of oil and cumin, and bake for 15 minutes at 180°C.
3.  Meanwhile, put the lentils in a pan with boiling water and salt and cook for 5 minutes. Turn off the heat and let it rest with the lid on.
4.  Peel and finely chop the purple onion and place it in a bowl with the lettuce, mint, lentils, carrots and hemp seeds.
5.  Mix the sauce ingredients in a jar. Pour over the salad and mix.