Hellenic Republic's Cypriot Grain Salad
|
amount |
preparation |
|
| Almond/Slivered |
2 tablespoons |
toasted |
| Caper/Baby |
2 tablespoons |
|
| Coriander/Fresh |
bunch |
chopped |
| Cumin/Seed |
1 teaspoon |
toasted & ground |
| Currant |
1/2 cup |
|
| Freekah |
1 cup |
chopped |
| Honey |
1 tablespoon |
|
| Lemon/Juice |
1 Lemon |
|
| Lentils/Puy |
1/2 cup |
|
| Oil/Olive/Extra Virgin |
3 tablespoon |
|
| Onion/Red |
1/2 |
finely diced |
| Parsley/Fresh |
1/2 bunch |
chopped |
| Pine Nut |
2 tablespoons |
toasted |
| Pomegranate |
1 fruit |
deseeded |
| Pumpkin/Seed |
2 tablespoons |
toasted |
| Salt/Sea |
to taste |
|
| Yoghurt/Greek/Thick |
1 cup |
Dressing |
Directions
Preparation
- Blanch freekah and lentils separately in boiling water until both just cooked. Drain well and allow to cool
- Mix dressing ingredients until combined
- Mix all salad ingredients
- Serve topped with dressing & pomegranate seeds
References