CYPRIOT GRAIN SALAD - CHEF RECIPE BY GEORGE CALOMBARIS
Number Of Ingredients 17
Steps:
- Blanch freekeh and Du Puy lentils separately in boiling water until both just cooked. Drain well and allow to cool. Mix the yoghurt, cumin and honey until combined. In a medium bowl place the coriander, parsley, red onion, freekeh, lentils, toasted nuts and seeds, capers, currants, red wine vinegar and olive oil. Mix well, season to taste. Place into serving dish and top with cumin yoghurt and pomegranate seeds.
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- Cook the freekeh and lentils separately, in 1½ cups cold water for about 20 minutes each (the freekeh might take a bit longer). Check to see that grains are tender before removing from the saucepan, then drain in a colander.
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5/5 (1)Total Time 40 minsCategory SaladCalories 392 per serving
- Prepare the grains: Option 1:Cook the freekah and lentils separately in boiling water until they are just cooked. Drain well and set aside to cool.Option 2: Using 1 cup of McKenzies Superblend Mix (see notes), cook in boiling water as per packet instructions. Drain well and set aside to cool.Time Saving and Gluten-free option: 1 x 400g tin of lentils, rinsed and drained plus 1 packet of Sunrise Steamed Brown Rice and Quinoa Mix (cook in microwave for 1 minute 30 secs as per packet instructions). See notes.
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