Mushroom Lentil and Wild Rice Salad

Ingredients

• 100g basmati and wild rice
• 1 (410g) can green lentils, drained
• 100g ready to eat dried apricots, diced
• 4 tbsp pumpkin seeds
• 1 (320g) jar red peppers
• 2 tbsp olive oil
• 1 clove garlic, crushed
• 1 tbsp red wine vinegar
• dash of Tabasco sauce
• 100g button mushrooms
• 75g oyster mushrooms, torn into pieces if large
• 3 tbsp chopped fresh flat parsley