RECIPE: Freekeh & Lentil Salad

By Laura Bakhitiarian :: Romeo’s

This salad is about as fresh as it gets!

All ingredients available from your local Romeo’s.

Ingredients – Salad

250g Freekeh cracked grain

400g brown organic lentils (canned)

2 cups fresh coriander, chopped

2 cups fresh parsley, chopped

1/3 cup fresh dill, finely chopped

50g walnut, chopped into crumbs

120g goats cheese

1 whole pomegranate, seeded

Ingredients – Yoghurt Dressing 

500g greek style natural yoghurt

1tsp cumin, ground

Pinch of salt

2tbsp of fresh dill, finely chopped

Method

Cook freekeh as per cooking instructions on the packet. Drain and set aside in a large salad bowl.

Rinse the brown lentils well, and then strain to remove excess water. Add lentils to freekeh in the bowl. Add a pinch or two of salt to season.

Add the walnuts, pomegranate seeds and fresh herbs to the bowl. Toss all ingredients together.

For the dressing, combine all ingredients in a bowl and stir together well.

Crumble the goats cheese on top of the salad and serve with fresh lime and yoghurt dressing.

Laura xx

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