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Freekeh and lentil tabbouleh with pomegranate
Serves SERVES 4 Starters and mains
Ingredients
- 200g whole red lentils
- 150g freekeh
- 2 medium pink onions, such as rose or Bombay, halved and finely sliced lengthways then roughly cut up
- a handful each of fresh mint, dill and flat-leaf parsley leaves
- 3 ripe tomatoes, halved, seeds roughly squeezed out and flesh chopped
- seeds of 1 pomegranate
- 2tbsp extra virgin olive oil
- grated zest and juice of 1 large lemon
- lemon wedges, to serve
Method
Soak the lentils in a bowl for 30 minutes and soak the freekeh in another bowl for 20 minutes. Drain well and mix them together in a large saucepan with 600ml of cold water. Bring to the boil then cover and reduce the heat to the lowest setting for 20-25 minutes – check that the lentils are just cooked.
Turn off the heat and leave for 5 minutes. Use a colander to drain the lentils and freekeh of any remaining liquid, then tip them into a bowl.
Season and add the rest of the ingredients along with the oil and lemon zest and juice. Serve warm or cold with wedges of lemon.
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