Step 1: Place the lentils into a pot of cold water and cover with double volume of water. Place over a high heat and bring to the boil, then reduce the heat to a gentle simmer, and cook for 20 minutes or until just cooked through. Remove from the heat, strain, and add salt flakes and Extra Virgin Olive Oil, setting aside to cool.

Step 2: Place the quinoa into a pot 4 litres of cold water. Place over a high heat and bring to the boil. Reduce heat to a gentle simmer and cook until just cooked through. Remove from the heat, strain and set aside to cool. Drizzle with a little Extra Virgin Olive Oil.

Step 3: Preheat a deep fryer to 170C.

Step 4: To make the crispy onions, cut the brown onion in half length ways then slice approx 3 - 4mm thick and set aside.

Step 5: Place the cornflour and plain flour into a mixing bowl and mix together well.

Step 6: Place the onion slices into the flour mixture and toss around to coat all sides, dusting off excess flour. Place into the deep fryer and cook until light brown, then remove and place onto kitchen towel to drain. This may need to be done in a number of batches. Once they have cooled to room temperature, place back into the deep fryer to crisp up and cook for 2 minutes, or until medium dark brown. Remove from the oil and place onto kitchen towel to drain and cool.

Step 7: To pull the salad together place the lentils, quinoa, avocado, parsley, pumpkin seeds, mint and crispy onions into a mixing bowl, season with sea salt & freshly ground black pepper to taste and toss together well.

Step 8: To make the vinaigrette, combine the Extra Virgin Olive Oil & Verjuice in mixing bowl and whisk together.

Step 9: Dress the salad just before serving, top with Persian Fetta and drizzle with extra olive oil.