Boil water in a large pot. When the water is boiling (large bubbles), add the lentils.

Cook the lentils for about 17-19 minutes until softened.

Remove from heat and drain immediately. Rinse the lentils with plenty of cold water to stop the cooking process, and transfer to a deep bowl.

Peel the shallots, trim the ends, and cut them lengthwise. Heat a pan over low heat and carefully melt the sugar, watching constantly so it doesn't burn. When the sugar has melted into a liquid, very carefully add the shallots and a tablespoon of oil.

Make sure to work over a low flame and use a wooden spoon to roll the onions constantly, coating them in caramel. After about 3 minutes, when the onions have softened and are well caramelized, remove from heat and set aside to cool.

Dice the pear into small cubes and add to the mixing bowl.

Separate the oregano leaves from the stems, leave them whole, and add them to the bowl as well.

After the onions have cooled, add them too, along with the walnuts and all the dressing ingredients. Mix well and transfer to a serving dish.

Before cooking, it is recommended to soak the beans in plenty of water for at least overnight.

Drain the soaking water, transfer the beans to a pot, cover with plenty of water and bring to a boil. After about 25 minutes the beans will soften; they are ready when they are firm to the bite but not mushy.

Remove from heat and drain immediately. Rinse the beans with plenty of cold water to stop the cooking process, drain, and transfer to a mixing bowl.

Halve the melon, scoop out the seeds. Using a melon baller (Parisian spoon) scoop out small balls of melon (without the peel, of course).

You can also simply peel the melon and cut it into relatively large cubes (about 2 cubes per fork bite), then add to the mixing bowl.

Cut the zucchini lengthwise into four parts, slice thinly, and add to the bowl.

Separate the parsley leaves from the thick stems and chop coarsely.

Separate the tarragon leaves from the stem and leave them whole. Add them to the bowl.

Pit the black olives, chop coarsely, and add to the salad bowl.

Add all the dressing ingredients, mix well, and transfer to a serving dish.

Fill a large pot with water, bring to a boil, and cook the spelt wheat for about 25 minutes.

Remove from heat and drain immediately. Rinse with plenty of cold water to stop the cooking process, drain, and transfer to a mixing bowl.

Using a small, sharp knife, halve the nectarine lengthwise (rotating it from top to bottom). Hold both sides of the nectarine and twist in opposite directions to separate the pieces. Carefully remove the pit with the knife, or cut into quarters to separate. Dice the nectarine into small cubes and add to the bowl.

Halve the cucumbers lengthwise, cut into thin strips, and then dice into small cubes (the same size as the nectarine), then add to the bowl.

Separate the cilantro leaves from the stems, chop coarsely, and add to the bowl.

Thinly slice the entire scallion (all parts) and add to the salad.

Add the sunflower seeds and all the dressing ingredients, mix well, and transfer to a serving dish.