This ancient grain salad makes enough for 6-8 people as a generous side and will keep covered in the fridge for a few days. Cooking all the grains can be a little time consuming but with a little planning (and if your stovetop allows) you can cook several at the same time. 

Ingredients

¾ cup wholegrain freekah

½ cup wild rice

1/3 cup green lentils

½ cup quinoa

medium sweet potato

1 cup chopped fresh flat leaf parsley

½ cup chopped fresh mint

seeds of one pomegranate

Dressing

2 tblsp pomegranate molasses

2 tblsp white wine vinegar

2 tsp Dijon mustard

¾ cup extra virgin olive oil

100gm soft goat cheese or goat curd to garnish.

Instructions

Cook all of the grains according to the packet instructions, drain and leave to cool.

Dice the sweet potato into 2cm cubes and bake in a pre-heated 200°C oven for 10 minutes.

Mix the grains and the sweet potato together in a large bowl along with the chopped herbs and pomegranate seeds.

Gently whisk the dressing ingredients and pour over the top of the salad. Stir through then place the salad on a large serving platter.

Top with goat curd or crumbled pieces of goat cheese.