Tomato, lentil and anchovy salad

A simple salad full of freshness and crunch. Substantial enough for a proper lunch - add some hard boiled eggs or some homemade croutons or both for an even heartier dish. Leave the anchovy out to make it vegetarian if need be.

Serves 8

Ingredients

2 red capsicum, roughly chopped

2 tomatoes, roughly chopped

100g lentils, cooked until tender (or a tin, drained and rinsed)

2 shallots, sliced

Large handful of coriander and parsley, roughly chopped

Handful of roasted almonds, chopped

1 tin anchovies

DRESSING

2 tbsp extra virgin olive oil

1 tbsp sherry or red wine vinegar

1 tsp Dijon mustard

1 small garlic clove, finely grated

Salt and pepper

Method

1.

Combine all of the salad ingredients in a bowl.

2.

Combine all of the dressing ingredients in a jar and shake well to combine. Season to taste. Pour over the salad and toss to combine.

3.

Arrange on a platter and serve.