Middle Eastern Style Grain Salad

Serves 4

Time 30 minutes

Ingredients

1 cup steamed basmati and wild rice pouch

½ small red onion, finely diced

1 garlic clove, crushed

2 stalks celery, finely diced

200g baby tomatoes, quartered

1 x 400g can BPA FREE chickpeas or lentils, rinsed, drained

½ cup fresh herbs, finely chopped (mint, parsley and coriander)

¼ cup currants

80g goat’s cheese, crumbled (optional)

Pomegranate seeds, toasted

pistachio nuts, chopped, to serve

Dressing

⅔ cup natural unsweetened yoghurt

1 tsp cumin seeds, toasted, lightly crushed

1 tbsp honey

Zest and juice of 1 lemon extra wedges, to serve

Method

Cook quinoa according to packet instructions. Drain well and set aside to cool. In a large bowl place onion, garlic, celery, tomatoes, chickpeas or lentils, herbs, currants and quinoa.

Season and stir gently to combine. In a medium bowl place yoghurt, cumin seeds, honey, lemon juice and zest. Season and stir well to combine. Spoon dressing over salad and sprinkle with pomegranate seeds, goat’s cheese and pistachios.

Serve with lemon wedges.