About Recipe

This nutty grain salad is one of my all-time favourite salads, it’s got crunchy nuts, filling lentils and grains, sweet currants, fresh herbs, salty feta and pomegranate seeds all wrapped up in one seriously tasty salad.

I like serving the nutty grain salad with a vegetarian patty and a big dollop of my roasted red pepper hummus, but it’s super filling so you can definitely eat it on its own. In fact, the salad and some hummus would make for a great lunch box meal.

Most salads don’t taste that nice after spending a night in the fridge, but this one is an exception, so don’t be afraid to make a large batch – you will definitely eat it all.

  • Serves6
  • Prep15m
  • CookN/A
  • Difficulty1/10


  • 250g puy lentils, cooked
  • 250g freekeh, cooked
  • 1 ½ dl/0.6 cups currants
  • ½ dl/0.2 cups flaked almonds, toasted
  • ½ dl/0.2 cups mixed sunflower and pumpkin seeds, toasted
  • ½ dl/0.2 cups pine nuts, toasted
  • 10g (a handful) fresh parsley, finely chopped
  • 10g (a handful) fresh coriander, finely chopped
  • 1 small red onion, finely chopped
  • 3 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1 lemon, juiced
  • Salt to taste

    To serve:

  • 100g feta cheese, crumbled
  • 1 dl/0.2 cups pomegranate seeds


Mix cooked puy lentils, freekeh and currants in a large bowl.

Toast the sunflower and pumpkin seeds along with pine nuts and flaked almonds until just golden before adding to the bowl.

Finely chop the red onion, coriander and parsley and add to the grain mixture.

In a small bowl, mix olive oil, honey and lemon juice before pouring over the grain mixture. Season with salt and give it a good stir.

Serve with crumbled feta and pomegranate seeds on top.