For the salad
Cook the lentils in non-salted water with the laurel leaf for about 25 minutes.
Driain the lentils (do not discard the cooking water, keep it aside) and let them cool down.
Dice the peppers, without seeds and their white parts.
Finely slice the cucumber, and divide each round in halves.
Rinse and dry the rocket salad, gently with a kitchen towel.
Mix the lentils with the peppers cubes, the cucumber and rocket salad; season the salad with oil, balsamic vinegar and 3 tablespoons of the cooking water previously saved.
Add salt and pepper to taste.
Put the Driss salami slices in a coppapasta (round mould); place the slides so that they cover the inner side of the mould; place the mould on a plate and fill it with the lentil salad.
Gently pull out the mould: the slices of Driss salami will secure the shape of the salad.
Repeat for every portion. Serve with crispy bread.