This started out as a George Colambaris recipe (thanks, George!) but has morphed over time into this freezer-friendly version. 

The key is getting all the grains and pulses cooked just right so that they're tender but not over-cooked. We then mix them with diced preserved lemon, currants and a citrussy dressing and serve with toasted seeds and nuts in a separate tub.

Pearl barley, Puy lentils, pepitas, sunflower seeds, slivered almonds, preserved lemon, currants, salt, cumin, lemon juice, extra virgin olive oil. 

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

To finish the salad, add finely sliced spring onions, plucked herbs (coriander, parsley or mint) and a handful of baby leaves like spinach or rocket.  Taste for seasoning and acidity - you may wish to add a sprinkle of salt and/or a squeeze of lemon. Toss with the seeds and nuts and serve, sprinkled with pomegranate seeds if you'd like.  

This would make a great accompaniment to barbecued lamb or vegetables like eggplant, zucchini and mushrooms or a fine dinner on its own, maybe topped with fingers of grilled haloumi.