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Cypriot Grain Salad
Prep Time
30 mins
Total Time
30 mins
 
Adapted from Hellenic Republic.
Course: Main
Cuisine: Greek
Servings: 6
Author: Claudia Brick
Ingredients
  • 1 cup freekah (or pearl barley, or bulgur wheat)
  • 1/2 cup Puy lentils
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons slivered almonds
  • 2 tablespoons pine nuts
  • 2 tablespoons baby capers
  • 1/2 cup currants
  • 1 1/2 cups coriander , chopped
  • 3/4 cups parsley , chopped
  • 1/2 red onion , finely diced
  • juice of 1-2 lemons
  • 3 tablespoons extra virgin olive oil
  • sea salt to taste
  • 1 cup thick Greek yoghurt
  • 1 teaspoon cumin seeds , toasted and ground.
  • 1 tablespoon honey
Instructions
  1. Cook the freekah and lentils separately according to package instructions. Drain well and alow to cool.
  2. In a small skillet, gently toast the pumpkin seeds, almonds and pinenuts. Leave to cool.
  3. For the dressing, mix together the yoghurt, ground cumin seeds and honey, and set aside in the fridge.
  4. Toss together the freekah and lentils, toasted seeds and nuts, currants, coriander, parsley, red onion, lemon juice and olive oil. Season with salt to taste.
  5. Serve topped with dollops of cumin yoghurt.