Mediterranean Salad with Wheat and Pomegranate

• ½ package (65g) wild arugula leaves
• 2 cups cooked wheat, well drained
• ½ cup toasted and coarsely chopped almonds
• ⅓ cup toasted sesame seeds
• ⅓ cup raisins
• 1 ½ cups pomegranate seeds
• ½ cup finely chopped parsley
• 3 spring onions, finely chopped

For the Dressing

• 4 tablespoons olive oil
• ¼ cup lemon juice
• 1 tablespoon honey
• 1 tablespoon mild mustard
• 1 teaspoon lemon zest
• 1 level teaspoon salt
• 1/3 teaspoon black pepper

1. In a salad bowl, combine the wild arugula, cooked wheat, toasted almonds, toasted sesame seeds, raisins, pomegranate seeds, parsley, and spring onions.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, mustard, lemon zest, salt, and pepper until the dressing emulsifies.
3. Pour the dressing over the salad, toss, and serve.