Grain salad with flatbread

Name: Grain salad with flatbread
Yield: 4
Ingredients: 1 cup (165g) freekeh (or barley); 400g can lentils, rinsed and drained; 150g sugar snap peas; 1 bunch baby asparagus (or regular asparagus), cut in 3cm pieces; 50g pumpkin seeds; 55g sunflower seeds; 1 pomegranate, seeds removed; 1 bulb fennel, thinly sliced; Labne (or thick Greek-style yoghurt) and flatbread to serve; 1⁄4 cup (60ml) extra virgin olive oil; 1 tbs sherry or red wine vinegar; Finely grated zest and juice of 1 lemon; 1 garlic clove, crushed

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A nutrient-dense salad with grains that won't leave you feeling hungry an hour later.

1 cup (165g) freekeh (or barley)
400g can lentils, rinsed and drained
150g sugar snap peas
1 bunch baby asparagus (or regular asparagus), cut in 3cm pieces
50g pumpkin seeds
55g sunflower seeds
1 pomegranate, seeds removed
1 bulb fennel, thinly sliced
Labne (or thick Greek-style yoghurt) and flatbread to serve

Dressing

1⁄4 cup (60ml) extra virgin olive oil
1 tbs sherry or red wine vinegar
Finely grated zest and juice of 1 lemon
1 garlic clove, crushed

Method

1.

Bring a large saucepan of water to the boil over high heat. Add freekeh and cook for 35 minutes or until tender. Drain and cool.
2.

Bring a saucepan of water to the boil over medium heat and cook peas and asparagus for 2 minutes. Drain. Refresh in cold water.
3.

Combine the freekeh with the seeds, pomegranate, fennel, peas and asparagus. Combine the dressing ingredients and season then toss through the salad. Serve salad in bowls with flatbread and labne.