clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Cypriot grain salad in a bowl with yoghurt and pomegranate seeds on top.

Cypriot Grain Salad

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 6
  • Category: Salad
  • Method: Stovetop + salad
  • Cuisine: Mediterranean


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!


  • 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


  1. Cook the frrekah or quinoa and lentils according to the packet directions. Set aside and allow to cool.
  2. 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.
  3. 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.
  4. Add the lemon juice, olive oil, salt and pepper in a screw-top jar; shake well. Pour over the salad and toss to combine.
  5. To make the yoghurt dressing, place the Greek yoghurt, ground cumin and honey into a bowl. Stir until combined.
  6. When ready to serve, spoon the dressing over the top of the salad then sprinkle with pomegranate seeds and serve.


  • 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