Rinse the lentils and cook in a sauté pan with water and veggie base for 15 minutes. Place lentils in a bowl with the balsamic vinegar and olive oil. Season with salt and pepper.
Dice the cucumbers and slice the cherry tomatoes in half and then add them to the lentil mixture with black olives.
Slice the cheese into four slices, brush with olive oil and place on char grill.
Place the salad mix into bowl and sprinkle the lentil mix over the top, letting the marinade pour over the salad mix. Shingle the cheese on top and serve.
