Name: Nutty rice and lentil salad
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4 servings
Ingredients: 120g mixed nuts; 1 tbsp extra virgin olive oil; 2 tbsp peri peri seasoning; 250g cooked brown rice, cooled; 210g canned lentils, drained and rinsed; 80g feta, cut into cubes; 50g dried cranberries; ¼ small red onion, finely chopped; 40mL extra virgin olive oil; 40mL apple cider vinegar; 15g honey; 5g Dijon mustard; ¼ cup mint leaves, chopped; Sea salt and freshly ground black pepper, to taste

15 min prep time

7 min cook time

Serves 4 people

30g NUTS PER SERVE

Ingredients

Salad

120g mixed nuts
1 tbsp extra virgin olive oil
2 tbsp peri peri seasoning
250g cooked brown rice, cooled
210g canned lentils, drained and rinsed
80g feta, cut into cubes
50g dried cranberries
¼ small red onion, finely chopped

Dressing

40mL extra virgin olive oil
40mL apple cider vinegar
15g honey
5g Dijon mustard
¼ cup mint leaves, chopped
Sea salt and freshly ground black pepper, to taste

Method

Preheat an air fryer or oven to 150°C.
In a bowl, combine the mixed nuts with 1 tablespoon of extra virgin olive oil and the peri peri seasoning, tossing well to coat.
Air fry or roast for 7 minutes, or until lightly toasted and fragrant. Set aside to cool slightly, then roughly chop.
Meanwhile, whisk together the extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt and pepper until well combined.
In a large mixing bowl, combine the cooked brown rice, lentils, feta, dried cranberries, red onion and roasted nuts.
Pour over the dressing and gently toss until everything is evenly coated.
Serve immediately or refrigerate until ready to enjoy.

Credit

Recipe developed by Sarah Leung for Nuts for Life.

Nutrients per serve
Energy	2,560kJ
Protein	13.3g
Fat	41.5g
Saturated fat	8.8g
Carbohydrate	43.9g
Sugars	14.2g
Sodium	1,470mg

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Nutty rice and lentil salad