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.
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.
Arrange lettuce leaves over the base of a serving platter. Spoon salad over leaves and finish off with peanuts, chillies and lime wedges.rn
Add some shredded chicken for a more substantial salad.