SERVES: 8 | PREP TIME: 30m
I love this salad that a girlfriend shared with me. It’s literally a “Go Nuts with the Ingredients” kind of salad and a twist on a Cypriot grain salad.
I’m not normally a fan of grains but I love salads and this one, is now a new
1 bunch coriander, chopped
1/2 bunch parsley, chopped
1/2 red onion, finely diced
1 cup freekah (or cracked wheat or quinoa)
1/2 cup Puy lentils (French Dupuy Lentils)
2 tbsp toasted pumpkin seeds
2 tbsp toasted slivered almonds
2 tbsp toasted pine nuts
2 tbsp baby capers
1/2 cup currants
Juice of 1 lemon
3 tbsp extra virgin olive
Sea salt to taste
1 pomegranate, deseeded, to serve
1 cup thick Greek
1 tsp cumin seeds, toasted and ground
1 tbsp honey
- Blanch freekah and lentils separately in boiling water until both just cooked.
- Drain well and allow to cool.
- Mix the
yoghurt, ground cumin andhoney until combined.
- In a medium bowl, place the coriander, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice
andolive oil. Mix well and season to taste.
- Place into serving dish and top with cumin
yoghurtand pomegranate seeds.
This salad is different and a show stopper. People will love it!
MCauley, T (March 2013). “Hellenic Republic’s Cypriot Grain Salad”. Good Food: Australia’s Home Of The Hats. [Online: Available] https://www.goodfood.com.au/recipes/hellenic-republics-cypriot-grain-salad-20130321-2gh6d