Orange & pomegranate freekeh salad with cardamom dressing

Instructions

1. Put the freekeh, 700ml cold water and a pinch of salt into a large pan and bring to the boil over a high heat. Reduce the heat to low and simmer, covered, for 25 minutes, until the freekeh is tender but still has some bite. Drain, then rinse under cold running water and drain again.
2. Put the freekeh into a large shallow bowl and stir in the salt, lemon juice, olive oil, and cardamom. Gently toss in the orange segments , pomegranate seeds and fresh mint. Sprinkle with chopped pistachios to serve.