Freekeh and Buckweat Pomegranate Salad

Ingredients

• 1 cup freekeh
• 3/4 cup buckwheat kernels
• 6-8 Medjool dates
• 1/2 cup pistachios
• 1/2 cup slivered almonds
• Bunch flat leaf parsley
• 1/2 red onion
• Seeds of 1 pomegranate
• 1 clove garlic
• 1/3 cup Cobram Estate Classic Extra Virgin Olive Oil
• Juice of half a lemon
• 2tbs pomegranate molasses
• Salt and pepper

Method

1. Combine the freekeh with 3 cups of cold water in a saucepan with a pinch of salt. Bring to the boil then reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until the liquid has been absorbed and the grain is tender
2. Combine the buckwheat kernels and 1 cup of cold water in a saucepan with a pinch of salt. Bring to the boil then reduce to a simmer and cook for 12-15 minutes, until tender
3. Drain both grains and place in a bowl to cool
4. Meanwhile, pit the dates and roughly chop. Set aside
5. In a heated fry pan, toast the pistachios and slivered almonds until lightly golden then set aside
6. Finely dice the red onion and chop the parsley
7. Combine grains, dates, nuts, red onion and parsley in a bowl and toss well to combine. Spoon into a serving dish
8. Remove the seeds from the pomegranate and sprinkle over the salad
9. Mince the garlic and combine with the Cobram Estate Classic Extra Virgin Olive Oil, lemon juice and pomegranate molasses. Shake well to combine then season with salt and pepper. Dress the salad when you are ready to serve it