Chop the red capsicums and fresh tomatoes into half-inch blocks with a sharp knife tool over a wooden cutting board surface.

Drop the cored crops cooked lentils sliced shallots chopped coriander chopped parsley almonds and anchovies straight into a bowl.

Combine the extra-virgin olive oil apple cider vinegar Dijon mustard and grated garlic clove inside a small glass jar container.

Secure the lid tightly shaking the jar forcefully for 1 minute until a smooth uniform emulsion film layer establishes.

Pour the vinaigrette reduction glaze heavily over the salad matrix tossing the elements gently with spoons to coat.

Transfer the dressed legumes flat across the floor basin floor face of a wide decorative ceramic serving platter plate to serve.