Giant lentils, grapefruit, red radicchio, and pumpkin seeds

INGREDIENTS for 2 people

160 gr giant lentils
1 grapefruit
150gr red radicchio
40 gr pumpkin seeds

DIRECTIONS

Cook the lentils in salted water for about 10 minutes; drain and let them cool. Cut the grapefruit into cubes and the radicchio julienne-style. Toast the pumpkin seeds in the oven at 180°C for 5 minutes. Combine all the ingredients in a bowl and season to taste.