1. 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.
2. 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.
3. Peel and finely dice the onion or shallot.
4. Roughly chop the mint leaves. Crumble the feta cheese.
5. Once the lentils have cooled, add the grapefruit pieces, diced onion or shallot, chopped mint, feta, and pumpkin seeds to the bowl.

Dressing

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.