INGREDIENTS
2 cups cracked wheat
1 1/2 cups lentil
1 red onion
1/2 cup pine nuts or pecans chopped but not fine
3/4 cup pepita seeds (sunflour seeds)
125g small raisins or currants
1/2 cup chopped parsley
Seedsof a pomegranate
Dressing.
1 cup lemon juice
1/2 cup olive oil
1 tsp salt
1/4 tsp black pepper
1 tbls brown sugar

METHOD
1. Cook cracked wheat according to packet instructions adding 1/2 tsp vegetable stock. Drain if any liquid left and spread out on a plate to cool.
2. Rinse lentils well. I use brown lentils or puy lentils. Cook in boiling salted water for about 25 minutes till lentils are tender. Rinse under cold water.
3. Toast pepita seeds in a dry frying pan till light golden. Set aside
4. Toast pine nuts or pecans in a dry frying pan till light golden. Set aside with pepitas.
5 Mix dressing ingrdients together. Combine cracked wheat and lentils. Finely chop the red onion and add. Add raisins/currants. Pour over the dressing and toss well. Taste and ajust seasoning.
6. Spread onto a large platter snd sprinkle over the nuts & seeds.
7. sprinkle over the pomegranate seeds and parley and serve.