Description
The iconic Cypriot grain salad with lentils, herbs, nuts, seeds topped with a delicious honey yoghurt dressing and juicy pomegranate seeds. A crowd pleaser, perfect for summer BBQ's and the holiday season!
Ingredients
Scale
- 2 cups cooked Freekeh or quinoa*
- 1 cup cooked lentils or canned*
- 1/2 red onion
- 2 tablespoons sunflower seeds
- 2 tablespoons pine nuts
- 2 tablespoons silvered almonds
- 1/2 cup dried currants
- 1/4 cup capers, drained
- 1 bunch coriander leaves, chopped
- 1 bunch parsley, chopped
- Juice and zest of 1 lemon
- 2 tablespoons olive oil
- Salt + pepper
- 1 pomegranate, deseeded
Yoghurt dressing:
- 1 cup greek yoghurt
- 1 teaspoon ground Cumin
- 1 tablespoon honey
Instructions
- Cook the frrekah or quinoa and lentils according to the packet directions. Set aside and allow to cool.
- Toast the pumpkin seeds, slivered almonds and pine nuts in a frying pan over low heat. Cook, shaking for 2-3 minutes or until lightly toasted. Set aside to cool.
- In a large bowl, place the cooled freekah (or quinoa), lentils, the cooled nuts and seeds, chopped coriander and parsley, red onion, capers and currants.
- Add the lemon juice, olive oil, salt and pepper in a screw-top jar; shake well. Pour over the salad and toss to combine.
- To make the yoghurt dressing, place the Greek yoghurt, ground cumin and honey into a bowl. Stir until combined.
- When ready to serve, spoon the dressing over the top of the salad then sprinkle with pomegranate seeds and serve.
Notes
- Leftovers: store in an airtight container in the fridge for up to 3 days.
- Pomegranate seeds: either deseed your own or buy packaged pomegranate seeds from the fruit and vegetable section of the supermarket.
- Grains + lentils: Use a packet of precooked quinoa/ brown rice and canned lentils
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop + salad
- Cuisine: Mediterranean