Heat the olive oil in a frying pan and fry the seeds until golden brown.
Put the seeds, and leave the oil in the pan. Meanwhile, wash and peel the mushrooms, cut into thin slices and fry in the remaining oil from the seeds. Mix the mushrooms with sunflower seeds and cool.
The author recommends using a mixture of Romaine, frieze and corn salads for this salad. I think that those salad mixes that you like will do.
And so, mix lettuce leaves with mushrooms and seeds, add salt.
The salad is ready.
