Cypriot grain salad

Travis McAuley - Executive Chef, Hellenic Republic, Serves 8

Ingredients

1 bunch coriander, shredded
½ bunch parsley, shredded
1 red onion, finely diced
1 cup wholegrain freekeh
1 cup beluga black lentils
2 tablespoons toasted pumpkin seeds
2 tablespoons toasted slivered almonds
2 tablespoons toasted sunflower seeds
2 tablespoons baby capers
¼ cup currants
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive
Sea salt to taste
1 cup thick Greek yoghurt
1 teaspoon cumin seeds toasted and ground
1 tablespoon honey
1 pomegranate, deseeded

Method

1. Blanch freekeh and lentils separately in boiling water until cooked. Drain well and allow to cool.
2. Mix the yoghurt, cumin and honey until combined.
3. In a medium bowl, place the coriander, parsley, red onion, freekeh, lentils, toasted nuts and seeds,
capers, currants, red wine vinegar and olive oil. Mix well, season to taste.
4. Place into serving dish and top with cumin yoghurt and pomegranate seeds.

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Ella Mitchell
This was a dish that George’s mum Mary originally made, that we tweaked and added extra items too. Freekeh at the time had just started to gain so popularity so we used this instead of the bulgar from Mary’s version. It’s gone onto be a favourite with all of the customers and one of the most downloaded recipes on the Good Food website. In this version we’ve swapped out cracked freekeh for whole grain freekeh and also swapped out French-style fine green lentils for the beluga black lentils

Recipe Ingredients from the Mount Zero Range

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