Hellenic Republic’s Cypriot grain salad
Updated ,first published
A delicious nutty, grainy salad. Freekah is a nutritious grain made from roasted green wheat grains. You can substitute whole wheat, cracked wheat or quinoa.
Ingredients
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.
Also try: More great vegetarian salad recipes (click here)
The best recipes from Australia's leading chefs straight to your inbox.
Sign upAppears in these collections
- 30 Christmas dishes that travel well (featuring the greatest grain salad of them all)
- Foolproof and forgiving: 20 festive recipes you can relax around
- 15 simple yet substantial salads you’ll want to make and eat on repeat
- 11 easy dishes for a last-minute Easter feast (starring everyone’s favourite recipe)
- 10 brilliant meat and veg recipes to throw on the barbie (and one GOAT salad to go with them all)
