Luxury please - Beluga Lentil Salad with Oyster Mushrooms

Recently I came across a recipe for lentilsalad with mushrooms and spinach by Sasha Walleczek, who is THE Austrian nutrition coach http://www.walleczek.at/. It had two keywords in there which caught me: 1) Beluga lentils. and 2) freshly ground cumin for seasoning. My palates thought this might work, so I adapted the recipe along the things I found sitting in the fridge, and it turned out to be a really beautiful and tasty salad for the fall, with a little taste of luxury to it.

My recipe is as follows (for 2 pax)
Cook 1 cup of Beluga lentils in plenty of water, with a big chunk of ginger, takes about 30 mins.
Clean and cut oyster mushrooms into pieces and roast or grill them in a pan with a little bit of olive oil. Put aside to cool.
Put lentils in a bowl and combine with carrots and red beets, cooked and cut a la Julienne (both available as convenience products, but if you have the time cook the veggies right there and then, thats great).
Add some fresh leek, chopped into tiny pieces.
Finally combine the mushrooms with the rest and season to taste (the fresh leek comes out pretty strong, leave it out if you don't like that).
For the seasoning, combine about 4 tablespoons of olive oil with 2 tablespoons of Balsamico vinegar, and, here it comes, 2 tablespoons of cumin. In my vies, the cumin is essential here, but if oriental is not your taste, just leave it out and try a traditional salt/pepper, possibly garlic or dijon mustard dressing. Another thing that goes well with lentils is some grilled bacon or, for the vegetarian option, smoked tofu instead
To decorate, use some capers, olives and balsamico cream.
Enjoy!