Soak Lentils and Freekah for at least one hour prior to cooking. You can cook double amounts of both and freeze portions to use down the track.
1/2 cup puy/ french lentils (pre-cooked)
1 cup freekah (pre-cooked, you can also use quinoa as a replacement)
1 bunch of parsley, coarsely chopped
1 bunch of coriander, coarsely chopped
1/2 red onion, finely diced
1/4 cup toasted pumpkin seeds (pepitas)
1/4 cup toasted pine nuts
2 tbs rinsed baby capers, finely chopped
1/2 cup currants
Juice of one lemon
3-4 tbs olive oil
1 pomegranate, de-seeded, plus the juice
In a large bowl put the coked freekah and puy lentils then combine with the rest of the ingredients.
Drizzle with lemon juice, pomegranate juice and olive oil. Mix well and season to taste with a good quality sea salt.
Keeps well, lovely for lunch or dinner the next day!