A grain bowl built on whatever ancient grain is in the cupboard: freekeh, wild rice, puy lentils, quinoa, farro, barley, brown rice. Cook two cups of grains until they hold their bite, then fold through finely chopped coriander, parsley, red onion and slivered almonds toasted in a dry pan until they smell of marzipan.

The Middle Eastern logic of this bowl (the same instinct behind a tabbouleh or a kisir) is to use the grain as ballast for a heavy load of herbs, not as filler. Half a bunch each of coriander and parsley sounds like a lot until you taste it; the herbs are what stop the bowl reading as health food.

Pomegranate seeds for sweetness and crunch, a spoon of Greek yoghurt to finish, lemon juice and olive oil whisked together for the dressing. Salt at the end so the herbs don't wilt in the bowl.

A salad with weight to it, the sort of thing that gets better as it sits and the grains absorb the dressing. Holds for two days in the fridge. Eat with a piece of grilled lamb or chicken alongside, or on its own at the desk for a serious lunch.