Cold Rice and Lentil Salad with Rosemary

2 cups mixed uncooked rice (I used 1 cup brown, and 1/2 of each red and wild rice)

3/4 cup brown lentils, uncooked

2 red bell peppers, sliced into bite sizes
1 1/2 cups pumpkin, cut into bite size
100g smoked bacon cubes

1/2 cup pine nuts, lightly toasted

fresh rosemary
salt and pepper to taste

1/2 cup crumbled feta cheese

Serves 6
Cook mixed rice with 4 cups of water and some salt and a tablespoon of rosemary leaves, until tender (depending on the rice being used, about 30-45 minutes). When ready, rinse under cold water and keep aside.
In another pot, cook the lentils with 1 1/2 cups salted water until cooked, about 30 minutes. Make sure the lentils still have some bite, they should not get mushy. When done, drain and keep aside.
On a baking sheet, combine bacon cubes, pumpkin and bell pepper. Season with salt and pepper and fresh rosemary. Grill on the middle shelf for about 20 minutes, or until vegetables are cooked. Turn over from time to time to provide even cooking.
In a dry pan, toast the pine nuts over medium heat until lightly browned, about 5 minutes.
In a serving bowl, combine rice, lentils oven-roasted bacon and veggies and pine nuts. Stir until well mixed. Season with chopped fresh rosemary, salt and pepper. Keep in the fridge until cooled thoroughly. Tastes better the next day.
Before serving, add feta cheese crumbles to garnish.