Persian style cherry, brown rice and lentil salad
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.