Mediterranean Grain Salad

Step 1/5

• 150 g brown rice
• 100 g green lentils

Cook rice and lentils in seperate large saucepans of boiling water for 25 mins or until tender, drain and rinse well

Step 2/5

• 100 g quinoa
• 250 ml water

Cook quinoa in small saucepan with water, bring to boil. Reduce heat to low, cook, covered for 10 mins or until tender and drain

Step 3/5

Roast seeds and kernels in the oven for 5 minutes with some cumin

Step 4/5

• 1 red onion
• 2 tbsp pumpkin seeds
• 2 tbsp sunflower seeds
• 2 tbsp pine nuts
• 2 tbsp capers in brine
• ½ raisin
• 1 parsley
• 1 cilantro
• ¼ lemon juice
• ⅓ olive oil

Place rice, lentils and quinoa in a large bowl. Add onion, seeds, pine nuts, capers, currants, herbs, lemon juice and oil. Stir well

Step 5/5

• 1 tsp cumin seed
• 1 tbsp honey

Combine cumin seeds with some tzahiki or labne dip and drizzle with honey