1/2 cup Jasmine rice 1/4 cup McKenzie's Green Split Peas 1 Lebanese cucumber, shredded 2 carrots, shredded 1/2 up mint leaves 1/2 cup coriander leaves 3 spring onions, sliced 1/2 punnet cherry tomatoes, halved Cos lettuce leaves, for serving 1/4 cup toasted peanuts 1 birds eye chilli, finely sliced Lime wedges, for serving

Dressing:

1 tbs sunflower oil 1 tbs fish sauce 1 tbs lime juice 2 tsp caster sugar 1tsp McKenzie's Minced Garlic

Step 1

Rinse the rice, peas and lentils and add them to a saucepan with 4 cups of water. Bring to the boil, reduce heat and gently simmer for 17 minutes until just tender. Drain and rinse well under cold water. Spread out on a tray and refrigerate until required.

Step 2

In a large bowl, combine the chilled rice mixture with cucumber, carrot, herbs, spring onions and tomatoes. Whisk together the dressing ingredients and pour over salad, toss well.

Step 3

Arrange lettuce leaves over the base of a serving platter. Spoon salad over leaves and finish off with peanuts, chillies and lime wedges.

Add some shredded chicken for a more substantial salad.

Vietnamese Split Pea Shredded Salad