In the bottom of a large serving bowl add the zest and juice of one orange, the minced shallot, red wine vinegar, 4 tbsp of olive oil and a sprinkle of salt/pepper. Whisk to combine.

Meanwhile, to prepare the crispy shallots, heat 1/4 cup of olive oil in a small frying pan (you want an even layer of about 1/4-1/2 inch of olive oil in the pan) over medium heat. Toss the sliced shallots in the flour and coat evenly. When the oil is hot, carefully add the floured shallots in an even layer. Allow the shallots to brown for about 1-2 minutes (careful not to let them burn). Use a fork to gently turn/toss the shallots to the other side and continue to cook for another 1-2 minutes. Once shallots are golden brown, remove them from the heat and place on a paper towel to dry. Set aside.

To assemble the salad, directly into the dressing/serving bowl, add the cooked rice (preferably still warm from cooking), lentils, sliced cucumbers, pistachios, and pomegranate seeds. Gently combine and stir to ensure everything is coated in the dressing evenly. Taste and adjust seasoning adding more salt/pepper as necessary.

Top the salad with the crispy shallots.

Serve and enjoy