ancient grain salad with spiced yoghurt dressing
A fresh, herbaceous and nutritious salad with a hearty base of freekeh and French-style green lentils.
- Author
- Egor Rodichkin, The Riverland Group
- Servings
- 4
- Category
Salads
- Cuisine
Mediterranean
Ingredients
- ½ cup Mount Zero Wholegrain Freekeh
- ½ cup Mount Zero French Style Green Lentils
- Handful of pumpkin seeds
- Handful of pine nuts
- Handful of slivered almonds
- 1 bunch of radishes, finely sliced with a mandolin
- 100g seedless grapes, halved
- 2 tbsp baby capers
- ¼ bunch mint, chopped
- ¼ bunch parsley, chopped
- ¼ bunch dill, chopped
- ½ cup greek yoghurt
- 4 tbsp Mount Zero Arbequina Extra Virgin Olive Oil
- 2 tbsp sherry vinegar
- 2 tbsp honey
- 1 tsp ground cumin
Directions
- Cook the freekeh and lentils until tender in salty water.
- Once cooked, chill freekeh and lentils in a fridge.
- Gently toast the seeds and nuts in a pan over medium heat, then removed to cool down.
- Combine all dressing ingredients and whisk together.
- Assemble salad and pour over dressing, allow it to soak into the salad for 5-10 minutes before serving.