Although it’s only spring, the weather has been warm enough to start making salads, and in the last year or two I’ve loved playing around with salads. This is relatively simple, colourful and healthy.
2/3 cup freekeh, cooked as per instructions
2/3 cup brown lentils, simmered with some salt for about 15 mins until crunchy but soft…
I combined the above and mixed a bit of garlic oil through them.
Red onion, sliced
Cherry tomatoes, halved
Pomegranate seeds
Diced mild red chilli
Chopped basil, parsley, coriander and chives (if you like mint, add some mint)
Sprinkle some sea salt and cracked black pepper on top
Drizzle with some lemon juice and place lemon slices on top. Serve with yoghurt to dollop on top.
We ate this with home-made pork sausages.
I’ll be making this again.
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