• 1 red onion, diced

• 1 tablespoon olive oil

• 40 grams butter

• 1 cup uncooked brown rice

• 1 x 400 gram tin brown lentils, drained and rinsed

• 1 cup toasted nuts & seeds (natural almonds or flaked or slivered almonds, pistachios, pepita seeds, sunflower seeds)

• 1 cup chopped fresh coriander (use the stems, but not the roots)

• 1 cup chopped fresh parsley (use the stems)

• 1/4 cup currants

• 1/2 cup dried cranberries or craisins

• 1/4 cup drained capers

• Optional: fresh pomegranate seeds, sprigs of dill, a little fresh mint

• 1/4 cup lemon juice

• 1/4 cup mild olive oil

• 1 teaspoon dijon mustard

• Salt & Pepper

1. Place a large pot of salted water (at least 8 cups). Add the rice to the cold water. Bring to the boil and cook the rice using the gentle boil method for about 15 - 20 minutes (not absorption method) until it’s tender. Once cooked, drain the rice into a fine colander. Set aside to fully cool.

2. In a separate small saucepan, add the onion, oil and butter. Cook very gently until the onion is soft. Don’t let the onion brown at all. Use a cartouche if that helps. Once cooked set aside to fully cool.

3. Pour the lentils into colander and drain off all of the liquid. Rinse well under cold water until the water runs clear.

4. Toast the nuts and seeds on the stove top in a saucepan or in the oven for about 10 minutes at about 180ºC. Or you can buy toasted nuts.

5. Set aside some the chopped coriander and parsley to dress the salad just before serving. This will add a pop of green especially if you have pre-made the salad as the herbs can go a bit brown.

6. Make the dressing in a jar or bowl. Add the lemon juice, olive oil, mustard and salt & pepper. Mix to combine.

7. In a large salad bowl add the cooled rice, lentils, cooked and cool onion, toasted nuts and seeds, coriander, parsley, currants, cranberries & capers. Mix well.

8. Pour over the dressing.

9. Top with some fresh herbs.

Enjoy xx