Mushroom, Lentil and Wild Rice Salad

Prep time: 45 minutes
Cooking time: 15 minutes
Serves: 4
Great to take to a BBQ


For the curry

  • 100g button mushrooms
  • 100g basmati and wild rice
  • 1 tin of green lentils, drained
  • 100g ready to eat dried apricots, diced
  • 4 tbsp pumpkin seeds
  • 1 jar of red peppers
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tbsp red wine vinegar
  • Dash of Tabasco sauce
  • 75g oyster mushrooms, torn into pieces if large
  • 3 tbsp chopped fresh flat parsley


  1. Cook the rice in boiling water for 15 mins until just tender. Drain and rinse in a sieve until cold.
  2. Empty into a bowl and add the lentils, apricots and pumpkin seeds. Drain the peppers reserving 3 tbsp of the juices, mix this with the oil, garlic, vinegar and seasoning to taste.
  3. Slice the peppers into strips and stir into the rice with the mushrooms, parsley and dressing. Leave to marinate in the fridge for at least 30mins before serving.