1 cup freekeh, cooked and cooled
1/4 cup pine nuts, roasted
1/3 cup barberry
1/2 red onion, chopped
1/2 bunch mint, roughly chopped
1/2 bunch flat leaf parsley, finely chopped
1/4 cup olive oil
juice of one large lemon
salt and black pepper, to taste
Mix all ingredients together and chill. Serve on bed of lettuce with pomegranate arils or chopped walnuts sprinkled on top.
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