Basmati Rice Salad

Basmati Rice Salad

1 1/2 cups yellow lentils
1 1/2 cups basmati rice
315g cannelloni or Soya beans, cooked
4 large ripe tomatoes, seeded and chopped
1 continental cucumber, seeded and chopped
2 tablespoons fresh oregano leaves, finely chopped
1/2 cup basil leaves, finely chopped
1 tablespoon garlic chives, finely chopped
1 lemon, juice
1 tablespoon plain white vinegar
Salt and pepper to taste

Soak and cook lentils as per instructions on packaging. Allow to cool. Cook basmati rice, drain and allow to cool. Combine all ingredients in a large mixing bowl, mix well and serve.

Serves: 4

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