Wild Rice and Lentil Salad with Grainy Mustard and Vinaigrette
- 120g wild and basmati rice - cooked
- 120g lentils - cooked
- 2 red onions - cut into wedges and roasted
- 3 spring onions - sliced
- 20g chives - chopped
- 3 tbsp olive oil
- 2 tbsp cider vinegar
- ½ tsp roast garlic
- 1 tsp grainy mustard
- Salt & pepper to taste
Whisk all the dressing ingredients together and taste for seasoning.
Mix the rice, lentils, red onions, spring onion, and chives together and toss the dressing through the salad.