Grain and seed salad with labneh

1/4 cup (50g) red or white quinoa

5 eschalots, shaved

2 tbs pine nuts

2 tbs sunflower seeds

2 tbs toasted pepitas

2 tbs baby capers, rinsed, drained

1/4 cup loosely packed corander leaves

1.  To make labneh, line a fine sieve with a large square of muslin. Set over a bowl and add yoghurt. Fold over cloth to cover and chill overnight to drain. The next day, transfer to a bowl, discarding liquid.
   
   
2. Place brown rice and lentils in separate large saucepans of boiling salted water. Cook for 20- 25 minutes or until tender, drain, rinse well and cool completely. Meanwhile, place quinoa in a small saucepan with 1 cup (250ml) water and bring to the boil. Simmer for 8-10 minutes or until tender. Drain and cool completely.
   
   
3. Combine rice, lentils and quinoa in a large bowl. Add eschalot, seeds, pine nuts, capers, currants, herbs, vinegar and oil. Season and toss until well combined.
   
   
4. placed chopped melon on a large platter  scatter over grain mixture and crumble over labneh. Sprinkle over cumin and drizzle with honey.