Cypriot Grain Salad

Coriander, 1 bunch, thoroughly washed and finely chopped
Parsley, 1/2 bunch, thoroughly washed and finely chopped
Red onion, 1/2, finely diced
Freekah, 1 cup uncooked
Puy lentils, 1/2 cup uncooked
Pumpkin seeds, 2 tbs, toasted
Slivered almonds, 2 tbs, toasted
Pine nuts, 2 tbs, toasted
Baby capers, 2 tbs (optional)
Currants, 1/2 cup
Lemon, 1, juiced
Olive oil, 3 tbs
Sea salt to taste
1 pomegranate, deseeded, to serve (optional)
Greek yoghurt, 1 cup
Cumin seeds, 1 tsp, toasted and ground
Honey, 1 tbs

Cook lentils and freekah according to packet instructions. Drain well and allow to cool.

Mix the yoghurt, ground cumin and honey until combined.

Place the coriander, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice and olive oil in a large salad bowl.

Mix well and season to taste.

Pour over the cumin yoghurt dressing and sprinkle with pomegranate seeds.

A small amount of dressing goes a long way, use sparingly or to taste.