Lucy's Freekah Salad with Crunchy Veg, Roasted Almonds and Herbs

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

subheading: SALAD INGREDIENTS (SERVES 4):

1 cup whole grain freekah (substitute red quinoa for gluten free)

4 to 6 small radishes

1 handful of snow peas

1 handful of flat leaf parsley

1 handful of dill

1 cup roasted almonds

2 tablespoons currants

subheading: FOR THE DRESSING:

30ml pomegranate molasses (available from Middle Eastern supermarkets)

70ml extra virgin olive oil

2 tablespoons of freshly squeezed lemon juice

½ tsp ground cinnamon

1 generous pinch of salt

Freshly ground black pepper

Directions at thedesignfiles.net

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