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 favourite. Remember you can always substitute the freekah for cracked wheat, buckwheat, brown rice or quinoa. I’ve made it with buckwheat and lentils and it has the same texture as the freekah. However, try the Freekah, it is a nutritious grain made from roasted green wheat grains and those with wheat allergies may find their digestion is not irritated by this unprocessed form of wheat.


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 yoghurt

1 tsp cumin seeds, toasted and ground

1 tbsp honey


  1. Blanch freekah and lentils separately in boiling water until both just cooked.
  2. Drain well and allow to cool.
  3. Mix the yoghurt, ground cumin and honey until combined.
  4. In a medium bowl, place the coriander, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste.
  5. Place into serving dish and top with cumin yoghurt and 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]

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