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

1. Blanch freekeh and lentils separately in boiling water until cooked. Drain well and allow to cool.
2. Mix the yoghurt, cumin and honey until combined.
3. In a medium bowl, place the coriander, parsley, red onion, freekeh, lentils, toasted nuts and seeds,
capers, currants, red wine vinegar and olive oil. Mix well, season to taste.
4. Place into serving dish and top with cumin yoghurt and pomegranate seeds.