Rather than a regular leafy salad which can droop or go soggy waiting in your container, this Ancient Grain and Pomegranate Salad can last until lunchtime and is just as delicious then as when it is first made.
Make up a big batch of this over the weekend and use it for lunches throughout the week. And with freekah, lentil and pomegranate in the mix, it’s a nutritional powerhouse that will keep you going for the rest of the day.
Blanch the soaked freekah and lentils in boiling water until cooked, around 5 mins. Drain and set aside to cool.
Place the pumpkin seeds and almonds in a pan on medium heat and toast until lightly browned. Set aside.
In a large bowl, mix together all salad ingredients, along with the olive oil and lemon juice and mix well. Season with salt to taste, and then thank yourself for taking the time to make an awesome lunch!
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