50g cooked chickpeas
100g green beans
2 spring onions
1 handful of mint
1 handful of coriander
1 handful of dried cranberries
2 tablespoons of apple cider vinegar
1 squeezed lemon
1 tablespoon of good olive oil
· Put the freekeh in a saucepan with cold water and bring to the boil. Cook for 12-15 minutes then drain and leave to cool.
· Steam the green beans and drain in cold water
· Finely chop the spring onions, cucumber, mint and coriander.
· Combine all of the ingredients in a large bowl and mix thoroughly. Add Himalayan salt and pepper to taste.