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