1 cup freekah
100g green lentils
1tsp cumin seeds
280g natural Greek-style yoghurt
1tbsp honey
2tbsp pumpkin seeds
2tbsp slivered almonds
2tbsp pine nuts
1 cup coriander leaves
1 cup flat-leaf parsley
½ red onion, finely chopped
2tbsp salted baby capers, rinsed
75g currants
Juice of 1 lemon
60ml extra virgin olive oil
Sea salt and freshly ground pepper


  1. Cook freekah and drain, rinse and cool.
  2. Cook lentils, drain rinse and cool.
  3. Lightly toast cumin seeds until fragrant, then grind in mortar and pestle.
  4. Mix together yoghurt, honey and cumin until combined. Cover and set aside in the fridge.
  5. Place pumpkin seeds, almonds and pine nuts in a saucepan and toast lightly, remove and set aside.
  6. Wash the coriander, parsley, then drain well and spin in a salad spinner, roughly chop and set aside.
  7. Place the pumpkin seeds, almonds, pine nuts, parsley, coriander, onion, capers, currents, lemon juice, olive oil, freekah and lentils in a bowl, then season to taste.
  8. Mix well, top with the cumin yoghurt and serve.

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