SUMMER GRAIN SALAD w/ radish, fig, mint & pistachio serves 6 - 8

1 red onion, finely chopped 1-2 radishes, finely sliced ½ cup cilantro, roughly chopped ½ cup parsley ,roughly chopped ½ cup mint leaves 6 figs, sliced in quarters ½ cup pistachios, toasted & chopped 7oz Freekah, rinsed

Dressing 2 Tablespoons pomegranate molasses 3 tbsps Olive oil Dash of red wine vinegar 2 tsp sumac Lemon juice to taste

Method Combine the onion and radishes in a large bowl and toss to combine. Bring a saucepan of water to the boil add freekah, and cover the saucepan with a lid. Reduce the heat to low, and cook until freekah is tender and water evaporates (25-30 minutes), drain and transfer to a bowl to slightly cool. Once cooled add the bowl with the remaining ingredients. For the pomegranate dressing, whisk ingredients in a small bowl to combine, then season generously. Add the lemon juice to taste, or squeeze over at serving if you would prefer. Add herbs, pistachios and figs.