2.Toast/roast all nuts and seeds together on an oven tray (place the cumin seeds on a small piece of foil to keep them separate), in oven for 8 minutes, stirring halfway through cooking time.
3.Cook rice and lentils, separately, in large saucepans of boiling water for 25 minutes or until tender, drain, rinse well.
4.Place quinoa in a small saucepan with the water, bring to the boil. Reduce heat to low, simmer, covered, for 10 minutes or until tender. Drain.
5.Combine rice, lentils and quinoa in a large bowl. Add onion, seeds, pine nuts, capers, currants, herbs, juice and oil, stir until well combined.
6.Stir cumin seeds into labne in a small bowl.
7.Serve salad on plates or a large platter, top with spoonfuls of labne, drizzle with honey and scatter with almonds.
Labne is yoghurt that has been drained of whey. A short draining time, results in a thick, creamy yoghurt, while a longer one, will achieve the consistency of a soft yoghurt-cheese, that can be rolled into balls. You can make your own or buy it from supermarkets.
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