1. Cook the Grains:

• Cook freekeh, farro, or barley according to package directions.
• Drain and cool to room temperature.

2. Toast the Nuts:

• Toast almonds or pine nuts in a dry pan over medium heat until golden. Set aside.

3. Mix the Salad:

• In a large bowl, combine the cooled grains, currants, toasted nuts, herbs, spring onions, and lentils (if using).
• Gently fold in feta and pomegranate seeds.

4. Make the Dressing:

• In a jar or bowl, whisk together olive oil, lemon juice, zest, honey, salt, pepper, and cumin (if using).

5. Toss & Serve:

• Pour dressing over the salad and toss to combine.
• Taste and adjust seasoning. Serve at room temperature or slightly chilled.