INGREDIENTS
1/2 cup (100g) brown rice
1/4 cup (50g) green (Puy) lentils
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
1/2 cup (75g) currants
1/4 cup loosely packed flat-leaf parsley leaves
1/4 cup loosely packed corander leaves
1/3 cup (80ml) sherry vinegar
1/3 cup (80ml) lemon olive oil
1kg watermelon, peeled, cut into thin wedges
500g Greek yoghurt
1 tbs toasted cumin seeds, roughly crushed
1 tbs honey
NOTES
Begin this recipe 1 day ahead.