Recipes › Dinner › Sides › Cypriot Salad

Recipes

Cypriot Salad

40 minutes

Preparation Time

20 minutes

Cooking Time

Servings

Ingredients

Salad: 1 bunch coriander, chopped

1/2 bunch parsley, chopped

1/2 red onion, finely diced

1 cup freekah (or cracked wheat or quinoa)

1/2 cup Puy lentils

2 tbsp toasted pumpkin seeds

2 tbsp toasted slivered almonds

2 tbsp toasted pine nuts

2 tbsp baby capers

1/2 cup currants

Juice of 1 lemon

3 tbsp extra virgin olive

Sea salt to taste

1 pomegranate, deseeded, to serve

Dressing

1 cup thick Greek yoghurt

1 tsp cumin seeds, toasted and ground

1 tbsp honey

Method

Blanch freekah and lentils separately in boiling water until both just cooked. Drain well and allow to cool.

Mix the yoghurt, ground cumin and honey until combined.

In a medium bowl, place the coriander, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste.

Place into serving dish and top with cumin yoghurt and pomegranate seeds.