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1
Vinaigrette Sauce
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2
Dissolve the salt and mustard in the vinegar. Whisk in the olive oil to create an emulsion.
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3
Cut the red onion in a mandolin and pour the vinaigrette sauce over it and set aside.
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4
Warm Salad
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5
Tear the mozzarella with your hands so it has irregular shape and put it in a colander to drain excess water.
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6
Bring 2 cups of water to the boil.
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7
Put the couscous in a aluminium or pyrex tray, add salt and 3 tablespoons of Extra Virgin Olive Oil and mix with your hands until all the grains are well coated with olive oil.
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8
Add 2 cups of water, mix well to cover all the grains with water, cover with aluminium foil and let sit for 5 minutes. Stir with a fork to loosen up all the grains and allow to cool. When cool enough to handle with your hands, mix with your hands to loosen all the grains very well.
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9
Remove the onion from the dressing and add to the couscous.
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10
Warm the lentils and all the roasted vegetables.
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11
Quarter the artichoke hearts and set aside.
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12
Toss the vegetables and lentils in the couscous and mix all together. Add 1/4 cup of the vinaigrette and stir.
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13
Put the mixture in a big bowl or big serving plate, divide the mozzarella and quartered artichoke hearts on top, sprinkle with the pomegranate seeds, the hazelnuts and sunflower seeds and sprinkle with the coriander.
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14
Serve the remaining vinaigrette on the side.
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15
Note: you can substitute the couscous by bulgur or quinoa, works very well with both cereals.
