Rinse the rice 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.
Meanwhile, pre-heat oven to 180°C (160°C fan-forced). Combine oil, sumac and seasonings. Place pita bread on a lined tray and brush with the oil mixture. Bake for 10-12 minutes, or until crisp. Set aside to cool.rn
In a large bowl, combine the chilled rice mixture with the cos, tomatoes, cucumber, capsicum, spring onions, parsley and mint. Whisk together the dressing ingredients and season. Pour over salad and toss well. Break the crisp bread into small pieces and fold through just before serving.