Vibrant Black Rice and Lentil Spinach Salad

Place black rice in a fine mesh sieve and rinse under cold water until the water runs clear. Repeat this process with the green lentils in a separate batch.

In a small saucepan, combine the rinsed black rice, 250ml of water, and a pinch of salt. Bring to a boil at 100°C/212°F, then reduce heat to low, cover, and simmer for 30 minutes until tender and liquid is absorbed.

In a medium saucepan, bring 300ml of water to a boil. Add the rinsed lentils, reduce heat to a gentle simmer, and cook uncovered for 20 to 25 minutes until tender but firm. Drain any excess water.

Spread the cooked black rice and lentils onto a baking sheet or wide plate. Let them cool to room temperature for about 15 minutes to prevent wilting the fresh vegetables later.

While grains are cooling, prepare the vegetables. Halve the cherry tomatoes, dice the English cucumber, finely dice the red onion, and chop the parsley and mint.

In a small mixing bowl, combine olive oil, lemon juice, minced garlic, ground cumin, ground coriander, kosher salt, and black pepper. Whisk vigorously until the dressing is fully emulsified.

In a large mixing bowl, combine the cooled rice, lentils, cherry tomatoes, cucumber, red onion, parsley, and mint. Pour the dressing over the top and toss gently until all ingredients are evenly coated.

Divide the washed baby spinach evenly among four serving plates or bowls. Spoon the dressed grain and vegetable mixture generously over the center of the spinach beds.