Prep time:
Cooking time: 20 minutes
Total time:
Serves: 6
120g Wild and Basmati Rice (cooked)
120g Cooked Lentils
2 Red Onions
3 Spring Onions
20g Chives
3tbsp Olive Oil
2tbsp Cider Vinegar
½tsp Roast Garlic
1tsp Grainy Mustard
Salt and Pepper
As the weather gets warmer, the sun comes out and our thoughts turn to outdoor events – it’s time to ‘think picnic’. Juliet Bidwell of Juliet’s Catering couldn’t agree more. Here are her suggestions...
- words: Juliet Bidwell
- pictures: David Merewether
You may also like
Blueberry & chia seed cinnamon muffins
These muffins are utterly gorgeous but so much healthier than a shop bought version. So quick to make too. I often quickly knock these up for my cookery workshop participants to enjoy a freshly baked treat on arrival with a...
Speedy, smoky creamy beans on toast
This is truly body and soul food. I am not a fan of tinned baked beans, but I love these! These incredibly flavourful beans can be on the table in a few minutes, and are packed full of goodness… Please...
Granola with a warm berry compote & yoghurt
A joyful abundance of fruits, seeds and nuts to create a filling and healthy breakfast. Make a batch of granola in advance, then just grab ready for breakfast. The compote takes moments to make, using frozen mixed berries.
