Let's start 2017 afresh! This is our take on a grain salad using two of our favourite products, fresh lentils sprouts and sprinkles of Moroccan Salad Seeds.

A summer favourite, with little pops of fireworks coming from the pomegranate and nutty Moroccan spices from the salad seeds. 

Serves 6-8
Cook time: > 30 minutes

Ingredients

• 1 bunch coriander, chopped
• ½ bunch parsley, chopped
• ½ shallots, finely diced 
• ½ cup buckwheat 
• ½ cup quinoa
• ½ cup lentils (sprouted) (70g)
• ½ cup Moroccan Salad Seed (70g) 
• 2 tablespoon baby capers
• ½ cup currants
• Juice of 1 lemon 
• 3 tablespoon extra virgin oil
• 1 pomegranate, deseeded, to serve 

Method:

1. Blanch the lentils separately in some boiling water.  Drain & set aside.
2. Add ½ cup buckwheat to with 1 ½ cup of water, bring to a simmer on low for 15-20 minutes until al dente or  the liquid is absorbed. Drain off any excess liquid & set aside.
3. Add ½ cup quinoa to 1½ cup of water, bring to a simmer then cover on low for 15-20 minutes until al dente or the liquid is absorbed. Drain off any excess liquid & set aside. 
4. In a medium bowl, place the coriander, parsley, red onion, buckwheat, lentils, salad seeds, capers, currants, lemon juice and olive oil. Mix well and season to taste.
5. Place into serving dish and top with cumin yoghurt and pomegranate seeds.

Optional: Dress the grain salad with yogurt, pomegranate, ground cumin and honey as a topping. Mix them all until combine to have a flavour infuse yogurt. Plate up!