This Greek lemon & feta salad is loaded with dill, mint, parsley every bite feels fresh and light.

330g (1½ cups) cooked freekah
400g can chickpeas, rinsed, drained
2 green shallots, sliced
1 Lebanese cucumber, finely chopped
2 large celery sticks, trimmed, finely chopped
1 capsicum, deseeded, finely chopped
½ cup fresh dill sprigs, coarsely chopped
½ cup fresh mint leaves, coarsely chopped
½ cup fresh continental parsley leaves, coarsely chopped
200g Greek-style feta, crumbled
2 tbsp extra virgin olive oil

Lemon dressing
45g (1/4 cup) currants
125ml (1/2 cup) fresh lemon juice
80ml (1/3 cup) extra virgin olive oil

1. Cook the freekah in a large saucepan of boiling water for 30 minutes or until just tender. Drain and set aside to cool for 30 minutes.
2. Make the dressing by combining the lemon juice olive oil and currants and mixed together
3. Combine the freekah, chickpeas, green shallot, chopped vegetables and herbs in a large bowl. Season with salt flakes and freshly ground black pepper. Drizzle with dressing and toss well to combine.
4. Add the feta to the bowl and toss gently to combine. Drizzle with oil and serve.