Ancient Grain Salad, Goat’s Curd, Pomegranate and Shallots

Ingredients

• 200 gm red or white quinoa
• 150 gm freekeh (¾ cup)
• 100 gm wild rice (½ cup)
• 100 ml olive oil
• 400 gm canned chickpeas
• 240 gm canned green lentils
• 1 pomegranate
• ½ bunch dill fronds, roughly chopped
• 15 mint leaves, torn
• 60 gm pistachios, crushed
• 100 gm goat’s curd
• Pomegranate dressing
• 40 ml pomegranate molasses (see note)
• 1½ tbsp lime juice
• 1½ tbsp tarragon vinegar
• 30 gm ginger, roughly chopped
• 2 tsp Dijon mustard
• 185 ml extra-virgin olive oil
• Crisp fried shallots
• 3 shallots, peeled
• To coat: cornflour
• 500 ml canola oil (2 cups)