Cypriot Grain Salad


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



1 cup Greek yoghurt

1 tbsp honey

½ tsp cumin powder

1 pomegranate, deseeded



  • 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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