Cypriot Grain Salad

Cypriot Grain Salad

Method

Blanch freekeh and du puy lentils separately in boiling water until both just cooked. Drain well and allow to cool.
Mix the yoghurt, cumin and honey until combined.
In a medium bowl place the coriander, parsley, red onion, freekeh, lentils, toasted nuts, capers, currants, red wine vinegar and olive oil. Mix well and season to taste.
Place into serving dish. Top with cumin yoghurt and pomegranate seeds.


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