In a large mixing bowl, combine the mixed grains with the mint, parsley and onion.
In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, honey zaatar, salt, and pepper to make the lemon vinaigrette.
Pour half the dressing over the grains.
Assemble your bowl dividing the salad leaves between two plates. Divide the rest of the ingredients and layer up each plate, finish with some Opies Gherkins.
For the Salad Bowl:
100g fresh salad leaves
250g mixed grains
1/4 red onion, finely chopped
15g fresh parsley, chopped
15g fresh mint, chopped
50g Pickled red cabbage and beetroot
50g cherry tomatoes, halved
¼ cucumber, sliced
50g Kalamata olives, pitted and halved
60g Halloumi, sliced and grilled
8 x falafel
½ jar Opies Mini Gherkins, drained
For the Dressing
60ml cup extra-virgin olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1 tsp honey (optional)
1 tsp zataar
Salt and pepper to taste