Lightly grease a round cake pan with a diameter slightly smaller than the piadina, then place the piadina inside and press it gently along the sides so it takes the shape of a basket. Brush with a drizzle of olive oil and bake at 180°C (355°F) for about 8–10 minutes, until golden and crispy. Remove from the oven and let it cool: the piadina will keep its basket shape.

Meanwhile, season the lentils by heating a little olive oil in a pan, adding the pre-cooked lentils, and flavoring them with cumin, sweet paprika and black pepper. Adjust salt and stir for a few minutes.

Prepare the toppings by dicing the cucumber, removing the pomegranate seeds, picking the mint leaves and toasting the pine nuts in a dry pan.

Assemble the piadina basket by spreading a layer of hummus on the bottom, adding the spiced lentils, then distributing the cucumber and pomegranate seeds. Finish with toasted pine nuts and mint leaves.

Serve immediately as a colorful, nourishing main dish, or present it as a shareable, eye-catching appetizer.