25 minutes

This tasty grain salad with green olives and a lemon vinaigrette is the perfect lunch to prep this weekend and enjoy all week long.


  1. Cook the freekah and lentils separately in boiling water according to the directions on the packaging. Drain well and allow to cool.
  2. In a medium bowl, place the coriander, parsley, red onion, freekah, lentils, toasted nuts, olives, currants, lemon juice and olive oil. Mix well.
  3. Place into serving dish. You could serve this with yoghurt and honey mixed together if desired.

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