1 bunch coriander, shredded
½ bunch parsley, shredded
1 red onion, finely diced
1 cup wholegrain freekeh
1 cup beluga black lentils
2 tablespoons toasted pumpkin seeds
2 tablespoons toasted slivered almonds
2 tablespoons toasted sunflower seeds
2 tablespoons baby capers
¼ cup currants
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive
Sea salt to taste
1 cup thick Greek yoghurt
1 teaspoon cumin seeds toasted and ground
1 tablespoon honey
1 pomegranate, deseeded