Lunch | Dinner

Mixed Grain Salad with Honey and Cumin Dressing

prep time
cooking time
Recipe by Vitasoy


1 cup dried freekeh or pearl barley

1 cup dried tri-coloured quinoa (or regular)

1/4 cup pumpkin seeds

1/3 cup flaked natural almonds

1 x 400g can brown lentils, drained

1/2 cup currants

1 pomegranate, seeds removed, optional

1/2 bunch coriander, chopped

1/2 bunch parsley

Juice of 1 lemon

2 tablespoons olive oil

1 cup Vitasoy Greek Style Soy Yogurt – Plain

2 teaspoons honey

1/2 teaspoon ground cumin


  1. Cook freekeh and quinoa in separated saucepans according in packet instructions. Drain well and allow to cool.
  2. Place pumpkin seeds and almonds in a frying pan over medium heat and toast nuts, stirring, until golden brown and toasted.
  3. In a bowl, place cooked grains, lentils, toasted seeds and nuts, currants, pomegranate, coriander and parsley. Add lemon and olive oil and season to taste. Toss to combine. Arrange on a serving platter.
  4. Combine yogurt, honey and cumin in a separate bowl and mix to combine. Spoon over salad and serve.