Cypriot Grain Salad - Chef Recipe by George Calombaris

Cypriot Grain Salad - Chef Recipe by George Calombaris


1 bunch coriander, shredded
1/2 bunch parsley, shredded
1/2 red onion, finely diced
1 cup freekeh, (or cracked wheat)
1/2 cup Du Puy lentils (sift through for any stones)
2 Tbsp toasted pumpkin seeds
2 Tbsp toasted slivered almonds
2 Tbsp toasted sunflower seeds
2 Tbsp baby capers
1/2 cup currants
1 Tbsp red wine vinegar
3 Tbsp extra virgin olive
Sea salt to taste
1 cup thick Greek yoghurt
1 tsp cumin seeds toasted and ground
1 Tbsp honey
1 pomegranate, deseeded


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 and seeds, capers, currants, red wine vinegar and olive oil. Mix well, season to taste. Place into serving dish and top with cumin yoghurt and pomegranate seeds.

Credits: George Calombaris