86. Cypriot Grain Salad

Name: 86. Cypriot Grain Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek, Mediterranean, European
Ingredients: 200g freekeh; 130g Puy lentils; 40g pumpkin seeds; 40g slivered almonds; 40g pine nuts; 0.5 red onion, finely diced; 2 tbsp baby capers; 80g currants; 1 pomegranate, deseeded; 60ml olive oil; 1 lemon, juiced; 1 bunch parsley, finely chopped; 1 tbsp honey; 1 tsp hot water; 1/2 tsp ground cumin; Pinch salt; 150g Greek yoghurt

4 steps

Prep:10minCook:20min

Pictured without parsley because I didn’t have any growing in the garden and I forgot to buy some 🙃

Updated at: Thu, 17 Aug 2023 07:36:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories577.4 kcal (29%)

Total Fat26.5 g (38%)

Carbs68.8 g (26%)

Sugars21.3 g (24%)

Protein22.6 g (45%)

Sodium153 mg (8%)

Fiber15.3 g (55%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

200gfreekeh

130gPuy lentils

40gpumpkin seeds

40galmonds

slivered

40gpine nuts

0.5red onion

finely diced

2 Tbspbaby capers

80gcurrants

60mlolive oil

1 bunchparsley

Yoghurt dressing

1 Tbsphoney

1 tspwater

hot

½ tspground cumin

salt

150ggreek yoghurt

Instructions

Step 1

Cook the freekeh and lentils separately in salted boiling water until done, about 20 mins or so. Drain and allow to cool.

Step 2

Toast the seeds and nuts in a dry frying pan until golden and toasty. Set aside to cool.

Step 3

Assemble the dressing by mixing together the ingredients and tasting for flavour balance. I like it a bit sweet, but balanced by the cumin and salt.

Step 4

Assemble the salad by tossing together all the ingredients in a large salad bowl, so the salad is coated in the olive oil. Serve with the cumin yoghurt dressing.