Grain Freekeh and Black Bean Salad

Ingredients

• 180g / 6.35oz Cracked grain freekeh
• 1/2 tsp Salt
• 625ml / 21.13fl oz Boiling water
• 80g / 2.82oz Hazelnuts
• 2 tbsp Sunflower seeds
• 2 tbsp Pepitas (pumpkin seeds)
• 400g / 14.11oz drained and rinsed Black beans
• 200g / 7.05oz Tinned corn kernels
• 1 finely diced Red capsicum
• 1 finely chopped Celery stalk
• 80g / 2.82oz diced Red onion
• 3 chopped Spring onions
• 2 cups finely chopped Flat-leaf parsley leaves
• 1/4 cup chopped Mint leaves
• 1/4 cup chopped Coriander leaves
• 1 tbsp rinsed and chopped Salted baby capers
• 1/2 Pomegranate seeds
• 80ml / 2.71fl oz Extra virgin olive oil
• 1.5 tbsp Pomegranate molasses
• 1 crushed Garlic clove
• 1 Lemon juice
• 1/2 tsp Honey

Preparation

1. Put 180g / 6.35oz cracked grain freekeh, 1/2 tsp salt, and 625ml / 21.13fl oz boiling water in a large microwave-safe bowl. Cook on High for 14 minutes. Cover and stand for 10 minutes, then drain and set aside.
2. Lightly toast 80g / 2.82oz hazelnuts, 2 tbsp sunflower seeds, and 2 tbsp pepitas in a dry frying pan over medium heat for 2-3 minutes, shaking occasionally. Allow to cool, then chop.
3. Combine the cooked freekeh, toasted nuts and seeds, 400g / 14.11oz black beans (drained and rinsed), 200g / 7.05oz tinned corn kernels, 1 finely diced red capsicum, 1 finely chopped celery stalk, 80g / 2.82oz diced red onion, 3 chopped spring onions, 2 cups finely chopped flat-leaf parsley leaves, 1/4 cup chopped mint leaves, 1/4 cup chopped coriander leaves, 1 tbsp rinsed and chopped salted baby capers, and seeds of 1/2 pomegranate in a large bowl.
4. Shake 80ml / 2.71fl oz extra virgin olive oil, 1.5 tbsp pomegranate molasses, 1 crushed garlic clove, juice of 1 lemon, and 1/2 tsp honey in a small screw-top jar until thoroughly combined.
5. Stir the dressing through the salad, then scatter the reserved pomegranate seeds over the top.