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Grain Salad with Yogurt Dressing and Pomegranate


  • Author: This Is Wellbeing
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes

Ingredients

Units Scale
  • 1/2 cup of chopped coriander
  • 1/4 cup of chopped parsley
  • 1/4 to 1/2 a red onion (depending on preference)
  • 1 cup of cooked Freekeh (it was approximately 1/3 cup of dry Freekah, cooked by packet instructions).
  • 1/2 cup of cooked lentils (I used tinned to save time).
  • 2 tablespoons of toasted pumpkin seeds
  • 2 tablespoons of toasted slivered almonds
  • 1 tablespoons of pine nuts
  • 1 tablespoon of baby capers chopped
  • 1/4 cup of currants
  • 2 tablespoons of lemon juice
  • 1 tablespoon of olive oil
  • 1/2 cup greek yogurt
  • 1/2 teaspoon of cumin, ground
  • Drizzle of honey
  • Pomegranate Seeds

Instructions

  1. Cook the Freekeh to the instructions on the packet and cool.
  2. Mix Yogurt, Cumin and Honey to make the dressing. Taste and add more honey if needed.
  3. Toast the seeds and almonds in a dry pan.
  4. Mix all ingredients (except Dressing & Pomegranate) to make the salad.
  5. Serve salad with yoghurt on top and scatter pomegranate seeds on top.

Nutrition

  • Serving Size: 6 Serves
  • Calories: 190