spiced red rice and lentil salad

Wholesome and nutritious, full of healthy plant protein and great natural flavours.

80 g lentils (I used dark speckled lentils)
80 g Camargue red rice
1 red onion, finely sliced
1 red pepper, finely sliced
1 courgette, halved lengthways and finely sliced
1 large carrot, grated
60 g organic dried apricots, finely chopped
80 g pistachio kernels, dry fried and then roughly chopped
2-3 red chillis, deseeded and finely chopped
3 cloves garlic, finely chopped
5 cm piece fresh ginger, peeled and finely chopped
juice of 1 lemon
1 tbsp cumin seeds
1½ tbsp black mustard seeds
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
½ tsp sea salt
75 ml water
2 tbsps fresh coriander, finely chopped
3 tbsp groundnut oil

View the full recipe at The Circus Gardener →