Cook the rice and lentils (* links to cooking instructions for each below).
Allow to cool and place in a salad bowl. Add the onion, nuts, seeds, currants, capers, coriander and parsley. Toss together until well combined.
For the dressing, mix the oil, lemon juice, and zest together well.
For the yoghurt sauce, mix the ingredients together in a small serving bowl or jug.
Prior to serving, dress the salad and toss well to coat the grains.
Serve with the yoghurt in a small side dish or jug.