- 1 bunch coriander, chopped
- Blanch freekah and lentils separately in boiling water until both just cooked. Drain well and allow to cool.
- Mix the yoghurt, ground cumin and honey until combined.
- In a medium bowl, place the coriander, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste.
- Place into serving dish and top with cumin yoghurt and pomegranate seeds.