Lemon Currant Kibbled Wheat Salad Recipe

• ½ cup of kibbled or cracked whole wheat
• ½ cup of boiling water
• ½ lemon, juice and grated zest
• ½ cup of dried currants
• a handful of freshly chopped parsley and chives
• ½ cup of freshly toasted sunflower seeds
• ¼ cup of freshly toasted pumpkin seeds
• a good pinch of salt

Soak the kibbled wheat in the boiling water for 4 hours, until the wheat is swollen and soft. Add the juice and grated rind or zest of one lemon, stir through ½ cup of currants and a handful of chopped herbs. At this point let the salad rest and stand in the refrigerator for at least 30 minutes to let the flavours improve. Lastly toss through the toasted seeds to reserve the "crunch" and serve.

(Serves 4 to 6)