Hellenic Republic’s Cypriot grain salad

Ingredients

• 1 bunch coriander, chopped
• 1/2 bunch parsley, chopped
• 1/2 red onion, finely diced
• 1 cup freekah (or cracked wheat or quinoa)
• 1/2 cup Puy lentils
• 2 tbsp toasted pumpkin seeds
• 2 tbsp toasted slivered almonds
• 2 tbsp toasted pine nuts
• 2 tbsp baby capers
• 1/2 cup currants
• Juice of 1 lemon
• 3 tbsp extra virgin olive
• Sea salt to taste
• 1 pomegranate, deseeded, to serve

Dressing

• 1 cup thick Greek yoghurt
• 1 tsp cumin seeds, toasted and ground
• 1 tbsp honey