This Cypriot Grain Salad is a delightful mix of grains, nuts, seeds, and fresh herbs, topped with a creamy yoghurt dressing and pomegranate seeds. It's a perfect dish for sharing, packed with flavor and texture. The recipe is easy to follow and offers a healthy, vibrant option for gatherings or everyday meals.
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Cook freekeh as per instructions on the packet. Set aside to cool.
Mix cooked freekeh, lentils, parsley, coriander, red onion, baby capers, currants, and lemon zest in a large salad bowl.
Lightly toast nuts and seeds in a pan on low heat and allow them to cool before adding them to the salad.
Add extra virgin olive oil, lemon juice, sherry vinegar, and seasoning and toss well.
In a small bowl, combine yoghurt, honey, and cumin.
Top salad with yoghurt dressing and pomegranate seeds.
Toast the nuts and seeds carefully to avoid burning them, as this enhances their flavor.
Prepare the freekeh ahead of time to save on prep time.
Deseed the pomegranate over a bowl to catch the juices and avoid mess.
Can I use a different grain instead of freekeh?
Yes, you can substitute freekeh with quinoa, bulgur, or farro for a similar texture.
Is this salad suitable for vegetarians?
Yes, this salad is vegetarian-friendly.
Can I make this salad ahead of time?
Yes, you can prepare the salad ahead of time, but add the dressing and pomegranate seeds just before serving.
What can I use instead of Greek yoghurt for the dressing?
You can use a dairy-free yoghurt alternative or tahini for a vegan option.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
I’m a Dietitian, recipe developer, and food lover who believes good nutrition should be simple, satisfying, and full of flavour. With a background in biomedical science and a passion for creating recipes that are both nourishing and delicious, I love showing that healthy eating doesn’t mean missing out. My goal is to inspire people to feel confident in the kitchen and enjoy the kind of food that brings people together.
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