Soak the lentils overnight.
Drain lentils and put in a pot with the water and kombu strip and bring to the boil. Once boiling, remove the kombu and reduce the heat to simmer. (If you don't remove the kombu before you serve this salad, it will be inedible, as one tester discovered!) Simmer for 20 minutes and then add the sea salt.
Simmer for a further 5 minutes or until the lentils are tender. Drain and rinse the lentils in cold water and set aside to cool.
In a dry frying pan, roast the garlic shavings until they are brown and deliciously fragrant. Finely chop the capsicum, tomato, mushrooms, avocado and spring onions, then mix with the lentils and rocket.
Combine the balsamic vinegar, olive oil and mint and pour over the salad. Serve with the shaved garlic and cracked black pepper on top.