Grain Salad

Bring two saucepans of water to a boil. In one, cook the sorghum in plenty of water for 15–20 minutes, or until tender. In the other, cook the lentils in plenty of water for 15–20 minutes, or until tender. While you can absolutely cook these in the same pot, I prefer not to in case one takes slightly longer than the other. Once cooked, drain both the sorghum and lentils and rinse in cold water, then set aside.

To make the dressing, combine the olive oil, apple-cider vinegar, pomegranate molasses, Dijon mustard, sumac, salt, and finely grated garlic in a glass jar and shake well.

Place the cooked sorghum and lentils in a large bowl, then add the finely chopped red onion, finely chopped capers, currants, and most of the dressing, and give it a good stir. When ready to serve, add the lightly toasted pine nuts, pepitas, slivered almonds, cumin seeds, finely chopped flat-leaf parsley, and coriander, reserving some of the herbs and nuts for garnish.

Transfer to a serving bowl, then top with a generous dollop of whipped feta, drizzle with extra pomegranate molasses, and garnish with reserved herbs, reserved nuts, pomegranate seeds, and lemon wedges.