Koknozu Salad with Chickpeas

Soak chickpeas overnight and cook until tender the next day. Soak lentils in cold water for 1 hour and then cook until al dente. Cook the brown rice until tender, about 20 minutes. (However, do not overcook the rice or the husk will crack). Meanwhile, cut the nori leaf into very fine strips. Peel the papaya, remove the seeds and cut into small pieces. Puree with a blender. Now successively layer green as well as red lentils, brown rice and finally the chickpeas in small bowls or glasses. Sprinkle with nori strips and bonito flakes and garnish with frisée lettuce if desired. For the dressing, mix the papaya puree with salt, sesame oil and vinegar and serve in a separate bowl. Mix gently at the table.

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