Blanch freekeh and du puy lentils separately in boiling water until both just cooked. Drain well and allow to cool.
Mix the yoghurt, cumin and honey until combined.
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.
Place into serving dish and top with cumin yoghurt and pomegranate seeds.
Copyright © Travis McAuley
Thank you to the talented Travis McAuley for this delicious recipe.
- 1 bunch coriander, shredded
- 1⁄2 bunch parsley, shredded
- 1⁄2 red onion, finely diced
- 1 cup freekeh, (or cracked wheat) Add to basket
- 1⁄2 cup du puy lentils Add to basket
- 2 tbsp. toasted pumpkin seeds Add to basket
- 2 tbsp. toasted slivered almonds Add to basket
- 2 tbsp. toasted sunflower seeds Add to basket
- 2 tbsp. baby capers
- 1⁄2 cup currants Add to basket
- 1 tbsp. red wine vinegar
- 3 tbsp. extra virgin olive
- Sea salt to taste Add to basket
- 1 cup thick Greek yoghurt
- 1 tsp. cumin seeds toasted and ground Add to basket
- 1 tbsp. honey Add to basket
- 1 pomegranate, deseeded
Freekeh is 100% natural; Free from GMO, colouring, additives and preservatives; Low GI and high in fibre. This tiny flavoursome grain is the perfect addition to your diet. Easy to cook (like rice) on the stove, in the microwave or rice cooker! Use it in your soups, salads, casseroles risotto, puddings, pastry, etc.