Cypriot Grain Salad

Cypriot grain salad



  • 1 bunch coriander, finely chopped
  • ½ bunch flat leaf parsley, chopped
  • ½ red onion, finely diced
  • 1 cup freekah (cracked wheat)
  • ½ cup puy lentils (or French green lentils)
  • 2 tbsp pumpkin seeds
  • 2 tbsp slivered almonds
  • 2 tbsp pine nuts
  • 2 tbsp baby capers (optional)
  • ½ cup currants
  • Juice of 1 lemon
  • 3 tbsp extra virgin olive oil
  • Sea salt and cracked pepper to taste
  • 1 cup thick Greek yoghurt
  • 2 tsp of cumin seeds, toasted and ground
  • 1 tbsp honey




  1. Cook the freekah and puy lentils separately in boiling water until both are just cooked. Drain well and allow to cool.

  2. Toast the pumpkin seeds, almonds and pine nuts in a moderate oven or in a frying pan until lightly browned

  3. Mix the yoghurt, cumin and honey until combined.

  4. In a medium bowl, place the coriander, parsley, red onion, freekah, puy lentils, toasted nutes, currents, lemon juice and olive oil in a bowl and mix well.

  5. Mix through yoghurt also (alternatively you can serve the yoghurt on the side).


TIP: While in season, add pomegranate seeds. If you're a fan you could also add 2 tbsp. of baby capers.


Serves 6.







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