Photo by Julie O’Malley

Hellenic Grain Salad

Serves 2

1/2 bunch coriander, chopped by hand
1/4 bunch parsley, chopped by hand
1/4 red onion, finely diced by hand
1/2 cup freekah (or cracked wheat or quinoa)
1/4 cup Puy lentils
1 Tbsp each – toasted pumpkin seeds, toasted slivered almonds (or flaked), toasted pine nuts, baby capers
1/4 cup currants
Juice of 1/2 lemon
1 1/2 Tbsp extra virgin olive
small grind of sea salt (or to taste)
1/2 pomegranate, deseeded, to serve (can substitute with craisins)

Place freekah and lentils in separate small saucepans, add some water and place on to heat until boiling. Reduce temp and simmer until they are both just cooked. The freekah will be done first. Drain well in a sieve and rinse the lentils under cold water and drain again. Allow to cool.

In a medium bowl, place the coriander, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste.

Divide between 2 bowls, top with pomegranate seeds and a dollop of the dressing.

Dressing:
1/4 cup thick Greek yoghurt
pinch ground cumin
1 tsp honey

Mix together until combined.

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