Ingredients
The following ingredients have 8 Servings
- 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
- Juice of 1 lemon
- 3 tbsp extra virgin olive
- Sea salt to taste
- 1 pomegranate, deseeded, to serve
- 1 cup thick Greek yoghurt
- 1 tsp cumin seeds, toasted and ground
- 1 tbsp honey
Instruction
- <p>Blanch freekah and lentils separately in boiling water until both just cooked.</p> <p>Drain well and allow to cool.</p> <p>Mix the yoghurt, ground cumin and honey until combined.</p> <p>In a medium bowl, place the coriander, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste.</p> <p>Place into serving dish and top with cumin yoghurt and pomegranate seeds.</p> <p><b>Also try: </b>More great vegetarian salad recipes (<a href="http://www.goodfood.com.au/recipes/recipe-collections/vegetarian-recipes-for-salads-and-sides-20161028-gscvlf" target="_blank">click here</a>)</p>
