Lentil and Brown Rice Salad

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Ingredients (Serves 4-6):

• 2 tbs red wine vinegar

• 1/3 cup (80ml) Beerenberg Extra Virgin Olive Oil

• 1 tbs Beerenberg Red Wine and Garlic Mustard

• 400g can brown lentils, drained and rinsed

• 400g can borllotti beans, drained and rinsed

• 2 cups cooked brown rice

• 1 small red onion, finely diced

• 2 trevisco radicchio, heart only

• 2 tomatoes, finely chopped

• 3 tbs (1/4 cup) chopped fresh tarragon

• 2 tbs chopped flat- leaf parsley

Method:

1. Whisk together the vinegar, oil and Beerenberg Red Wine and Garlic Mustard in a small bowl, and season with salt and pepper. Place lentils, beans and rice in a large bowl with onion. Finely shred one trevisco and add to the rice with tomatoes, tarragon and parsley. Toss through the dressing and place on plates with remaining trevisco leaves.