Wash, peel and prepare vegetables. Pick leaves off herbs.
Pour olive oil and balsamic vinegar into a large jar with a tight-fitting lid. Add carrot, followed by cabbage, lentils and sprouts. Top with onion, radish, herbs and egg.
Season to taste with sea salt and freshly ground pepper. Seal the jar.
When you’re ready to eat, simply tip the jar into a bowl to mix the dressing through the salad.