Ingredients
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
Method
- Cook freekeh and quinoa in separated saucepans according in packet instructions. Drain well and allow to cool.
- Place pumpkin seeds and almonds in a frying pan over medium heat and toast nuts, stirring, until golden brown and toasted.
- 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.
- Combine yogurt, honey and cumin in a separate bowl and mix to combine. Spoon over salad and serve.
