A delicious nutty, grainy salad great with Sunday roasts and perfect the next day as leftovers. Feel free to substitute grains and pulses such as whole wheat, cracked wheat and quinoa. Replace seeds and nuts with your favourites.
1 bunch coriander, chopped
1/2 bunch parsley, chopped
1/2 red onion, finely diced
1 cup freekah (or cracked wheat or quinoa)
1/2 cup lentils
2 tbsp toasted pumpkin seeds
2 tbsp toasted slivered almonds
2 tbsp toasted pine nuts
2 tbsp baby capers
1/2 cup currants
Juice of 1 lemon
3 tbsp Australian olive oil
Sea salt to taste
1 cup pomegranate seeds
1 cup thick Greek yoghurt
1 tsp cumin seeds, toasted and ground
1 tbsp honey
Blanch freekah and lentils separately in boiling water until both just cooked. Drain well and allow to cool.
Mix the yoghurt, ground cumin and honey until combined.
In a medium bowl, place the coriander, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste.
Place into serving dish and top with cumin yoghurt and pomegranate seeds. If looking a little dry, mix in a little more olive oil.
Serve with Sunday roasts.
Original recipe from Hellenic Republic.