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Feel-Good Salad

This salad is packed with goodness and plenty of tummy filling qualities. Rice, chickpeas and lentils give it substance, and the dried fruit, nuts, fresh herbs and spices give it texture and flavour.  
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Ingredients Method

Ingredients
  

  • 1 cup long grain rice
  • ¼ cup sesame seeds
  • 2 x 400 g tins brown lentils, drained and rinsed
  • 2 x 400 g tins chickpeas, drained and rinsed
  • 1 red onion, peeled and finely sliced
  • 1 handul flat leaf parsley, chopped
  • 1 handful fresh mint, chopped
  • 1 cup dried cranberries
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander seeds
  • 2 tbsp tahini paste
  • 3 tbsp olive oil
  • juice of 2 lemons
  • salt
  • freshly ground black pepper
  • ½ cup fresh pomegranate seeds (if available)

Method
 

  1. Rinse rice and cook as per packet directions. Fluff with a fork and spread out onto a tray to cool.
  2. Add the sesame seeds to a dry frypan and cook over medium heat, stirring often, until seeds are golden. Set aside to cool.
  3. Mix the rice, lentils, chickpeas, onion, parsley, mint, dried cranberries, cumin and coriander in a large bowl to combine.
  4. Mix the tahini paste with olive oil. Pour over the rice mixture. Add the lemon juice and season with salt and pepper. Mix everything together thoroughly.
  5. Sprinkle the sesame seeds over and scatter with pomegranate seeds.