Cypriot Grain Salad

Ingredients:

1 bunch of parsley, finely chopped

¾ bunch of coriander, finely chopped

½ red onion, diced

1 cup freekeh

400g tinned lentils, rinsed and drained

¼ cup currants

2 tbsp baby capers

2 tbsp pine nuts

2 tbsp sunflower seeds

2 tbsp slivered almonds

2 tbsp pumpkin seeds

¼ cup pistachios

Zest and juice from 1 lemon

1/3 cup Cobram Estate classic flavour extra virgin olive oil

1 tbsp sherry vinegar

Season to taste

 

Dressing:

1 cup Greek yoghurt

1 tbsp honey

½ tsp cumin powder

1 pomegranate, deseeded

 

Method:

• Cook freekeh as per instructions on the packet. Set aside to cool.
• Mix cooked freekeh, lentils, parsley, coriander, red onion, baby capers, currants and lemon zest in a large salad bowl.
• Lightly toast nuts and seeds in a pan on low heat and allow to cool before adding to the salad.
• Add extra virgin olive oil, lemon juice, sherry vinegar and seasoning and toss well.
• In a small bowl combine yoghurt, honey and cumin.
• Top salad with yoghurt dressing and pomegranate seeds

 

Serves 8

 

Recipe created for Cobram Estate.

 

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