Cooking all the grains can be a little time consuming but I try to do them all at the same time and often cook the rice and lentils together. This ancient grain salad makes enough for 6-8 people as a generous side and will keep covered in the fridge for a few days. It works well as a complete meal for vegetarians or on meat-free days, but if you feel like adding a protein, some grilled sumac chicken is a great match.
3/4 cup freekah
1/2 cup wild rice
1/3 cup green lentils
Medium sweet potato
1 cup chopped parsley
1/2 cup chopped mint
seeds of one pomegranate
white wine vinegar
Soft goat cheese or goat curd to garnish.
Cook all of the grains according to the packet instructions, drain and leave to cool.
Dice the sweet potato into 2cm cubes and bake in a 200 degree oven for 10 minutes.
Mix the grains and the sweet potato together in a large bowl along with the chopped herbs and pomegranate seeds.
Gently whisk the dressing ingredients and pour over the top of the salad. Stir through then place the salad on a large serving platter. Top with goat curd or crumbled pieces of goat cheese.