Salami, lentil and heirloom tomato fattoush

Ingredients

• 2 x 400g cans lentils, drained, rinsed
• 60 gram packet baby rocket
• 200 gram sliced salami, torn
• 250 gram punnet heirloom cherry tomatoes, halved
• 1 cup green olives
• 1 1/2 cup parsley, chopped
• 1 Lebanese flatbread, toasted
• 100 gram soft goat’s cheese, crumbled
• chopped toasted almonds to serve
• Dressing
• 1/4 cup extra virgin olive oil
• 2 tablespoon lemon juice
• 2 teaspoon balsamic glaze
• 2 teaspoon Dijon mustard