- Cook lentils as per the package instructions. Once cooked, transfer them to a medium-sized salad bowl and set aside to cool. Tip: To cool the lentils more quickly, place them in the fridge while you prepare the other ingredients.
- While lentils cool, cut the grapefruit in half. Use a serrated grapefruit knife to carefully cut around each segment and scoop out the flesh. Chop the segments into small, bite-sized pieces and set them aside.
- Peel and finely dice the onion or shallot.
- Roughly chop the mint leaves. Crumble the feta cheese.
- Once the lentils have cooled, add the grapefruit pieces, diced onion or shallot, chopped mint, feta, and pumpkin seeds to the bowl.
In a small bowl, combine olive oil, freshly squeezed lime juice, and salt and pepper. Whisk them together until the dressing is emulsified. Place dressing aside till ready to serve. NOTE: Keep the dressing aside until ready to serve. Note: Storing the dressing separately helps prevent the vegetables from becoming soggy. Simply pour it over the salad as needed.