Cypriot Grain Salad

INGREDIENTS

1 bunch of parsley, finely chopped

¾ bunch of coriander, finely chopped

½ red onion, diced

1 cup freekeh

400g tinned lentils, rinsed and drained

¼ cup currants

2 tbsp baby capers

2 tbsp pine nuts

2 tbsp sunflower seeds

2 tbsp slivered almonds

2 tbsp pumpkin seeds

¼ cup pistachios

Zest and juice from 1 lemon

⅓ cup Cobram Estate classic flavour extra virgin olive oil

1 tbsp sherry vinegar

Season to taste

Dressing:

1 cup Greek yoghurt

1 tbsp honey

½ tsp cumin powder

1 pomegranate, deseeded

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

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

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