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Persian style cherry, brown rice and lentil salad

Tahni Grinbat



  • 250g brown rice cooked

  • 1 tin brown lentils, drained

  • 2 tbsp dill finely chopped

  • 2 tbsp spring onion finely chopped

  • 100g rocket leaves

  • 1/2 cup tinned or frozen cherries cut in half

  • 1/4 cup lightly toasted flaked almonds

  • 3 tbsp balsamic vinegar

  • 3 tbsp olive oil

  • (Or you can use a pre-made balsamic dressing that is often much tastier)

  • Cracked black pepper

  • Salt to taste


Combine brown rice, lentils, dill, spring onion and rocket in a bowl.

In a separate bowl, combine balsamic vinegar, olive oil, salt and pepper.

Toss the cherries, almonds and dressing through the salad and serve.

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