Cypriot Grain Salad Chef Recipe By George Calombaris

CYPRIOT GRAIN SALAD

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.

GREEK CYPRIOT SALAD

Steps:

• Peel away the skin of the cucumber in alternate stripes lengthwise. Halve and then cut into slices and put in a salad bowl.
• Add the tomatoes, celery, olives, onion, lettuce and coriander to the bowl. Season with Sea salt and freshly ground black pepper and mix thoroughly.
• Mash the garlic until it is a smooth paste with a pinch of salt and then mix into the vinegar, mixing well until smooth. Whisk in the oil. Pour over the salad and mix gently to combine. Crumble the feta cheese and oregano over the top before serving.