Herbed Grain & Lentil Salad with Cumin Yoghurt and Pomegranate

For the salad

1. Preheat the oven to 180° fan bake. Spread the pumpkin seeds, sunflower seeds, and slivered almonds (or pine nuts) on a lined tray and bake for 5 minutes, until lightly golden (set a timer!). Set aside to cool.
2. Cook the freekeh or bulghur wheat and the lentils according to packet instructions, until just tender and still holding their shape.
3. Drain well and allow both to cool completely.
4. In a large bowl, combine the cooled grains and lentils with the red onion, capers, currants, toasted nuts and seeds and spinach.
5. In a small bowl, whisk together the red wine vinegar, olive oil, lemon juice, and a good pinch of flaky sea salt and cracked black pepper.
6. Pour over the salad and toss gently to coat.

For the yoghurt topping

1. In a small bowl, combine the yoghurt, toasted ground cumin, and honey. Stir until smooth and well blended.

To serve

1. Just before serving, fold through the coriander, flat leaf parsley and mint, reserving a small handful for garnish. Taste and adjust seasoning to taste.
2. Transfer the salad to a large serving platter. Spoon over the cumin-honey yoghurt, drizzle with a little extra honey and olive oil if you like, and scatter with pomegranate seeds and the reserved herbs.