Summary

Ingredients

• 120 g lentils, yellow, red or orane
• 120 g lentils, (Belua) black
• 150 g wild rice
• 1 small bunch parsley
• 1 red pepper (s)
• 1 onion (s), red
• 2 spring onion (s)
• Parmesan, aged for at least 22 months, quantity to taste
• cucumber
• 1 bunch rocket

For the dressing:

• olive oil
• Vinegar, possibly elderberry vinegar
• salt and pepper
• sugar
• Herbs
• Chilli flakes
• Lemon juice

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Instructions

1. Wash the lentils and rice and cook them separately according to the instructions on the package, they should all still have enough bite so that they don`t get so mushy when the dressing is added (be careful with the lentils, they become mushy quickly if you are not careful ) While the rice and lentils are cooking, cut the bell pepper, onions, leek and the cucumber (only if you like) into small pieces, chop the parsley and put everything aside in a bowl. Cool the rice under cold running water and drain into a large bowl.
2. For the dressing, mix olive oil, vinegar (I also like to add a dash of elderberry vinegar), a little water, sugar, salt, pepper, lemon juice and herbs to taste and pour over the cold rice. Mix everything well, now add the cut vegetables and rub the parmesan on top. At the very end add the rinsed, cold lentils and rocket and mix carefully again. The whole thing should be able to go through well for at least an hour. The salad needs a lot of liquid because it absorbs a lot.
3. Tips:
4. Of course, you can vary the vegetables you like. I also like to add a few roasted pine / walnut kernels and / or pumpkin seeds and decorate it with grated parmesan and chopped nuts.