Rice Lentil Salad

Serves four 

Ingredients: 

1 cup rice (½ cup white rice and ½ cup wild rice); cooked in 2 cups of water 

1 cup lentils; cooked in boiling water to a slightly mushy texture 

250g arugula 

15 multi-coloured cherry tomatoes; halved 

⅛ of a small-sized red cabbage; sliced into strips 

1 medium-sized red onion; sliced crosswise into long strips 

1 small garlic bulb; minced 

2 teaspoons of ground cumin 

1 handful of fresh mint leaves 

4 tablespoons of extra-virgin olive oil; separated 

1 sprinkle of lightly toasted sesame seeds (optional) 

Sea salt to taste 

Preparation: 

In a pan over medium heat, fry red onion, garlic and ground cumin in a tablespoon of olive oil for about 2 minutes or until their aroma is released. Reduce heat to a minimum, add cooked lentils, and stir constantly for about 2 minutes. Remove the pan from stove, let it cool down and transfer the lentils to a large bowl. Add all remaining ingredients to the bowl and mix together. Enjoy!