Add the lentils, oil, pepper, salt, and ras el hanout to a large baking sheet. Mix until well combined, then roast for 15-18 minutes, or until crispy.
150 grams cooked black lentils, 1 teaspoon olive oil, 1/2 teaspoon black pepper, 1/2 teaspoon sea salt, 1/2 teaspoon ras el hanout
Set aside to cool slightly while you prepare the other elements.
Orange Ginger Vinaigrette
Add the olive oil, orange juice, ginger, pepper, and salt to a jar or bowl. Shake or whisk until very well combined.
60 ml olive oil, 60 ml orange juice, 1 teaspoon fresh ginger, very finely grated, 1/2 teaspoon black pepper, 1/4 teaspoon sea salt
Salad Base
Add the lettuce, pickled onion, orange slices, pomegranate, and seeds into a large bowl. Top with the crispy lentils and orange ginger vinaigrette and toss. Serve immediately.
100 grams lamb's lettuce, 50 grams pickled red onions, 1 large orange, 1/4 pomegranate, seeds only, 50 grams mixed seeds
Notes
* Black, brown, or green lentils all work well here. Don't use red lentils.