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...

  1. Whisk all the dressing ingredients together and taste for seasoning.
  2. Mix the rice, lentils, red onions, spring onion, and chives together and toss the dressing through the salad

  • words:
  • pictures: David Merewether

You may also like

Peach & pistachio cake

This is an end of summer take on a Victoria sandwich, using peaches and mascarpone instead of jam and cream. Rose and lemon drizzle keeps the cake moist and rich, while pistachios add colour and a luxurious crunch.

Beetroot & feta salad

Beetroots are very easy to grow, and the great thing about home grown is that they can be picked when the roots are nice and small, which will make them sweeter when cooked (I roast them unpeeled in a low...

Grilled mackerel with roasted vegetables

It is the height of the mackerel season around our shores and this is such a tasty and very healthy fish, really easy to prepare and served on a simple dish of colourful Mediterranean vegetables.