1 cup whole freekeh grains
1 cup small green lentils
1-2 tablespoons lemon juice
3 tablespoons macadamia oil
1 teaspoon cumin seeds
1 tablespoon sesame seeds
¼ cup pumpkin seeds
¼ cup sunflower seeds
½ cup coriander leaves, chopped
¼ cup parsley leaves, chopped
4 shallots, white part only, finely chopped
1 long red chilli, seeds removed, finely chopped
1 cup natural yoghurt
2 tablespoons runny honey
½ cup macadamias, roasted, chopped
the seeds of 1 pomegranate
Place freekeh in a medium sized saucepan and cover with 2½ cups water. Stir in ¼ teaspoon salt and bring to the boil. Cover with a tight fitting lid, reduce heat to low and simmer for 20 minutes. Do not remove the lid. Turn off heat and allow to stand, covered for 15 minutes. While still warm, transfer to a serving bowl.
Cook lentils in plenty of salted boiling water for 15-20 minutes until tender. Drain and add to the freekeh. Stir through lemon juice and macadamia oil and season to taste with salt and pepper. Add more oil and lemon juice as desired.
Heat a large heavy-based frying pan over medium heat. Add cumin, sesame, pumpkin and sunflower seeds to the pan and cook, stirring occasionally for 3-4 minutes, until cumin is aromatic and seeds are turning golden. Add to freekeh mixture with coriander, parsley, shallots and chilli.
In a separate bowl, combine yoghurt and honey.
Serve the freekeh salad at room temperature sprinkled with roasted macadamias, pomegranate seeds and yoghurt sauce on the side.