Cypriot Grain Salad – Hellenic Republic

Stuff

  • 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
  • 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

Dressing

  • 1 cup thick Greek yoghurt
  • 1 tsp cumin seeds, toasted and ground
  • 1 tbsp honey

Method

  • Blanch freekah and lentils separately in boiling water until both just cooked.
  • Drain well and allow to cool.
  • Mix the yoghurt, ground cumin and honey until combined.
  • 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.
  • Place into serving dish and top with cumin yoghurt and pomegranate seeds.

“Stolen” from Hellenic Republic, Melbourne – George Calombaris

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