Grain Salad

Ingredients:

• 1 bunch coriander, chopped
• 1/2 bunch parsley, chopped
• 1/2 red onion, finely diced
• 1 cup freekah (or cracked wheat or quinoa)
• 1/2 cup puy lentils
• 2 tbsp toasted pumpkin seeds
• 2 tbsp toasted slivered almonds
• 2 tbsp toasted pine nuts
• 2 tbsp baby capers
• 1/2 cup currants or chopped dates
• Juice of 1 lemon
• 3 tbsp extra virgin olive
• Sea salt to taste
• 1 pomegranate, to serve

Dressing:

• 1 tbsp Pure Peninsula Jarrah Honey
• 1 cup thick Greek yoghurt
• 1 tsp cumin seeds, toasted and ground

Method:

1. Cook freekeh and lentils separately and allow to cool. 
2. Mix the yoghurt, ground cumin and Pure Peninsula Jarrah Honey until combined.
3. In a medium bowl, place the coriander, parsley, red onion, freekeh, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste.
4. Place into serving dish and top with a generous drizzle of Pure Peninsula Jarrah Honey. as well as the dressing and pomegranate seeds.