Lentil & Buckwheat Bowl

Ingredients

• 5 cups (1.25 L) buckwheat groats, cooked
• 5 cups (1.25 L) whole red lentils, cooked with lemon peel and rosemary
• 4 cups (1 L) broccoli florets
• 3 cups (750 mL) cherry tomatoes, halved
• 2 cups (500 mL) shallots, minced
• 3 cups (750 mL) green onions, grilled and cut into ½ inch pieces
• 2 cups (500 mL) slivered almonds
• 3 cups (750 mL) red currants, dried
• 20 oz (565 g) Genoa salami, julienned
• 20 oz (600 mL) low-fat blue cheese dressing