Ingredients
GF, RSF, VEG 
1 hr 
6 - 8 - 200g rocket
- 1 cup black quinoa
- ½ cup wild rice
- 1 cup Israeli couscous or freekeh
- ½ cup raisins
- 1 cup strong freshly brewed chai tea
- 1½ cups natural greek yoghurt
- 1 tsp cumin
- 1 tbs honey
- ¾ cup roasted almonds, roughly chopped
- ¼ cup pepitas
- 2 tbs black sesame seeds
- Juice of 1 lemon
- 2 tbs olive oil
- Sea salt
Method
- Make one cup of strong chai tea, pour into a small bowl, add the raisins and let them soak overnight (or a few hours if you’re short of time... the chai flavour just won’t be as strong).
- Cook the wild rice, quinoa and couscous according to the packet instructions and set aside to cool.
- In a medium mixing bowl combine the natural yoghurt, cumin and honey, then set aside.
- In a large mixing bowl combine the rocket, olive oil, lemon juice and a large pinch of sea salt, toss well.
- Drain the raisins and set aside.
- Add the wild rice, quinoa and couscous to the rocket mixture along with the raisins, pepitas and half of the almonds.
- Spread the yoghurt mixture around the bottom of your serving dish.
- Now add the rocket and grain mixture on top.
- Sprinkle the salad with the remaining chopped almonds, black sesame seeds, a drizzle of olive oil and a pinch of sea salt. Enjoy!
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