Cypriot Salad

Recipe by MegCourse: Lunch, DinnerCuisine: Christmas, New ZealandDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes

Ingredients

  • 1 bunch coriander, shredded

  • ½ bunch parsley, shredded

  • ½ red onion, finely diced

  • Tomato diced

  • 1 cup freekeh, or cracked wheat, or quinoa

  • ½ cup puy lentils

  • 1 cup of Palestinian cous cous

  • 2 tablespoons toasted pumpkin seeds

  • 2 tablespoons toasted slivered almonds

  • 2 tablespoons toasted pine nuts

  • 2 tablespoons baby capers

  • ½ cup currants or raisins

  • 1 tablespoon red wine vinegar or lemon juice

  • 3 tablespoons extra virgin olive

  • Sea salt and cracked pepper to taste

  • 1 teaspoon cumin seeds toasted and ground

  • 1 pomegranate or 2 tablespoons of pomegranate syrup

Directions

  • Blanch freekeh and Du Puy lentils separately in boiling water until both just cooked.
  • Drain well and allow to cool.
  • In a medium bowl place the coriander, parsley, red onion, tomato 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 pomegranate seeds (but not pith) or pomegranate syrup