cypriot grain salad

Name: cypriot grain salad
Yield: 8
Ingredients: 1 cup Mount Zero Wholegrain Freekeh; 1 cup Mount Zero Beluga Black Lentils; 1 cup thick Greek yoghurt; 1 tsp cumin seeds, toasted and ground; 1 tbsp honey; 1 bunch coriander, shredded; ½ bunch parsley, shredded; 1 red onion, finely diced; 2 tbsp toasted pumpkin seeds; 2 tbsp toasted slivered almonds; 2 tbsp toasted sunflower seeds; 2 tbsp baby capers; ¼ cup currants; 1 tbsp Mount Zero Red Wine vinegar; 3 tbsp Mount Zero Frantoio Extra Virgin Olive Oil; Mount Zero Pink Lake Salt, to taste; 1 pomegranate, deseeded

This was a dish that George’s mum Mary originally made, that we tweaked and added extra items too. Freekeh at the time had just started to gain so popularity so we used this instead of the bulgar from Mary’s version. It’s gone onto be a favourite with all of the customers and one of the most downloaded recipes on the Good Food website. In this version we’ve swapped out cracked freekeh for whole grain freekeh and also swapped out French-style fine green lentils for the beluga black lentils.

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Servings

Author:

Travis McAuley - Executive Chef, Hellenic Republic

Cook Mode

Ingredients

1 cup Mount Zero Wholegrain Freekeh
1 cup Mount Zero Beluga Black Lentils
1 cup thick Greek yoghurt
1 tsp cumin seeds, toasted and ground
1 tbsp honey
1 bunch coriander, shredded
½ bunch parsley, shredded
1 red onion, finely diced
2 tbsp toasted pumpkin seeds
2 tbsp toasted slivered almonds
2 tbsp toasted sunflower seeds
2 tbsp baby capers
¼ cup currants
1 tbsp Mount Zero Red Wine vinegar
3 tbsp Mount Zero Frantoio Extra Virgin Olive Oil
Mount Zero Pink Lake Salt, to taste
1 pomegranate, deseeded

Directions

Cook freekeh and lentils separately in boiling water. Drain well and allow to cool.
Mix the yoghurt, cumin and honey together until well 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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