1.Cook rice and lentils, separately, in large saucepans of boiling water for 25 minutes or until tender, drain, rinse well.
2.Place quinoa in a small saucepan with the water, bring to the boil. Reduce heat to low, simmer, covered, 10 minutes or until tender. Drain.
3.Combine rice, lentils and quinoa in a large bowl. Add onion, pepitas, sunflower seeds, pine nuts, currants, herbs, juice and oil, stir well.
4.Stir cumin seeds into labne in a small bowl.
5.To serve, top salad with spoonfuls of labne, drizzle with honey and scatter with almonds.
Labne is drained yoghurt. You can buy it from supermarkets. Roast nuts and seeds together on an oven tray (keep the cumin seeds separate on a small piece of foil), in a 180°C oven for 8 minutes, stirring half way through, or buy pre-roasted.Note