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Cut Napa cabbage in half horizontally. Grill one half until you see a light char on one side (approximately five minutes).
Let cool.
Finely slice both the charred cabbage and the raw cabbage into a slaw.
Place in a medium-sized bowl and add the avocado and orange segments.
In a separate bowl, whisk together the sherry vinegar and olive oil, add salt to taste, then pour over cabbage and lightly mix.
On a large serving platter/shallow bowl, pile cabbage mixture high on the centre of the plate.
Sprinkle with sprouted lentils, mint, puffed wild rice and toasted sunflower and pumpkin seeds.
Serve immediately.