Rice and Lentil Salad

Ingredients

• DRESSING

  • 1/2 cup (125 ml) lemon juice
  • 1/4 cup (60 ml) olive oil
  • 1 tablespoon (15 ml) honey
  • 1 small clove garlic, finely chopped
  • Salt and pepper

• SALAD

  • 1 can (540 ml/19 oz) lentils, rinsed and drained
  • 2 cups (500 ml) cooked jasmine rice, cold
  • 2 cups (500 ml) grape or cherry tomatoes, quartered
  • 1/2 cup (125 ml) chopped flat-leaf parsley