Rinse the lentils, add water and cook with the lid closed for 20 to half an hour, or until the lentils are cooked. Let them cool down a bit.
Cut the cucumber into sticks – or grate (celery waffle) – and mix with the sea salt. Pull.
Meanwhile, in a baking bowl, whisk the sauce ingredients until creamy. Mix in the olives, raisins and lentils and cool completely.
Before serving, squeeze the cucumber by hand a tiny bit and fold in. Serve garnished with tomato or apricot slices.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!