Cook the freekeh according to packet instructions with the stock cube
Toast the cumin seeds in a dry pan and allow to cool slightly
Mix the toasted cumin seeds with minced garlic, grainy mustard, lemon juice, lemon zest, 1 tbsp dill, 2 tbsp parsley, olive oil, 10g pine nuts and 2 tbsp water to create the dressing (blend for a smoother consistency if preferred)
Season the dressing well
Toss together the red onion, chickpeas, pinto beans, green olives, pickled cucumbers, remaining pine nuts, cooked freekeh, rocket, dried oregano and sumac with a drizzle of olive oil
When ready to serve, toss in the dressing and season to taste
If prepping ahead, add the rocket to each portion on the day of eating to prevent wilting
