Cypriot Grain Salad Chef Recipe By George Calombaris

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CYPRIOT GRAIN SALAD



Cypriot Grain Salad image

A delicious Cypriot Grain Salad filled with nuts, seeds, currants, herbs and topped with a honey Greek yoghurt dressing and pomegranate seeds.

Provided by Lucy - Bake Play Smile

Categories     Salads

Time 20m

Number Of Ingredients 16

1 cup quinoa (cooked (or substitute for brown rice or freekah))
2 tbs pumpkin seeds (toasted)
2 tbs slivered almonds (toasted)
2 tbs pine nuts (toasted)
1/2 bunch fresh coriander (chopped)
1/2 bunch fresh parsley (chopped)
1/2 red onion (finely chopped)
420 g can lentils (rinsed and drained)
2 tbs capers (drained)
1/2 cup currants
juice of 1 lemon
3 tbs olive oil
1 cup Greek yoghurt
1 tsp ground cumin
1 tbs honey
1 pomegranate (deseeded (see notes))

Steps:

  • Cook the quinoa according to the packet directions. Set aside and allow to cool.
  • Place the pumpkin seeds, slivered almonds and pine nuts into a frying pan over low heat. Cook, stirring for 2-3 minutes or until lightly toasted. Set aside to cool.
  • Place the cooled quinoa into a large bowl.
  • Add the cooled nuts and seeds, chopped coriander and parsley, red onion, lentils, capers and currants.
  • Add the lemon juice and olive oil to the bowl. Mix the ingredients together until well combined.
  • Season with salt and pepper.
  • Transfer the salad to a serving dish.
  • To make the dressing, place the Greek yoghurt, ground cumin and honey into a bowl. Stir until combined.
  • When ready to serve, spoon the dressing over the top of the salad.
  • Sprinkle pomegranate seeds over the dressing and serve.

Nutrition Facts : Calories 445 kcal, Carbohydrate 64 g, Protein 22 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 2 mg, Sodium 76 mg, Fiber 20 g, Sugar 16 g, UnsaturatedFat 9 g, ServingSize 1 serving

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