Starters and sides

Cypriot Salad

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1 bunch coriander, shredded ½ bunch parsley, shredded ½ red onion, finely diced Tomato diced 1 cup freekeh, or cracked wheat, or quinoi 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 juie 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


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

Source: Amanda Sorrenson