Something warm and nourishing on this gloomy Melbourne day, plus leftovers for lunch tomorrow

100g freekeh

1/2 red onion, sliced

1 cucumber, diced

6 cherry tomotoes

1 bunch coriander

1 bunch mint

150g endamame beans

1 lemon, juiced and zested

1 teaspoon sumac

1 tablespoon oil oil

1.  Cook freekeh in 2 cups of water, once water is boiling turn the heat to a simmer and cook for 20 minutes until tender.  Drain and rinse under cold water – set aside

2.  Slice and chop all your vegetables and herbs and place in a bowl with the freekeh.

3.  Boil a small pot of water and place in the endamame beans and cook for a few minutes, drain and shell.  Place beans in with the rest of the salad ingredients.

5.  Combine, lemon juice, oil and sumac in a bowl and drizzle over salad.  Mix until combined.  Season with pepper and enjoy.