Handful of mint, coriander and parsley, roughly chopped
1/4 cup currants
2 tbsp. toasted pumpkin seeds
2 tbsp. toasted slivered almonds
2 tbsp. toasted pine nuts
Juice of 1 lemon
3 tbsp. extra virgin olive
2 tbsp. pomegranate molasses
Sea salt to taste
Optional extras – crumbled Feta or pan fried Halloumi
To cook Freekeh and Quinoa (separately) place 2 parts water to 1 part of each grain in a pot. Place on stove, reducing the heat when boiling and remove once all water has evaporated and grains are soft (not too much) and fluffy. Allow to cool.
In a bowl, add all the ingredients together and mix well.
Dress with Olive Oil, Lemon Juice, Pomegranate Molasses and Salt.