Ingredients:

• 1 cup lentils, cooked
• 1 cup quinoa, cooked
• 1 cup pearl barley, cooked
• 1/4 cup toasted almonds, chopped
• 1/4 cup toasted cashews, chopped
• 1/2 bunch parsley, finely chopped
• 1/2 bunch dill finely, chopped
• 1/2 bunch of mint finely, chopped
• Handful of pomegranate seeds
• Extra virgin olive oil
• 2 lemons, juiced
• Salt and pepper

method:

1. Cook lentils, quinoa and pearl barley separately as per the packet instructions. Allow to cool.
2. Combine lentils, quiona, pearl barley, almonds, cashews, parsley, dill, mint and pomegranate in a large bowl.
3. Dress generously with lemon juice, olive oil and salt and pepper.

Enjoy

Recipe thanks to Alex Kearns, Executive Chef, Glebe Point Diner