Cypriot grain salad

Recipe may contain gluten, peanuts, tree nuts, sesame and wheat.

With so many textures and flavours, this vibrant Cypriot salad is packed full of ancient grains, nuts, seeds and dried fruits, all finished off with a zingy caper lemon dressing.

12 Ingredients

  • 170g (1 cup) burghul

  • 400g can no-added salt lentils, rinsed, drained

  • 1 small red onion, finely chopped

  • 1 cup chopped fresh coriander leaves

  • 1 cup chopped fresh continental parsley leaves

  • 80g (1/2 cup) seed mix, toasted (see notes)

  • 35g (1/3 cup) flaked almonds, toasted

  • 45g (1/4 cup) currants

  • 75g (1/2 cup) dried cranberries, coarsely chopped

  • 50g (1/4 cup) drained capers, coarsely chopped

  • 60ml (1/4 cup) fresh lemon juice

  • 60ml (1/4 cup) olive oil

2 Method Steps

  • Step 1

    Place burghul

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    (170g (1 cup) burghul) in a heatproof bowl. Cover with boiling water. Set aside for 20 minutes or until tender. Drain. Transfer to a large bowl.

  • Step 2

    Add the lentils (400g can no-added salt lentils, rinsed, drained), onion (1 small red onion, finely chopped), coriander (1 cup chopped fresh coriander leaves), parsley (1 cup chopped fresh continental parsley leaves), seed mix (80g (1/2 cup) seed mix, toasted (see notes)), almonds (35g (1/3 cup) flaked almonds, toasted), currants (45g (1/4 cup) currants), cranberries (75g (1/2 cup) dried cranberries, coarsely chopped), capers (50g (1/4 cup) drained capers, coarsely chopped), juice (60ml (1/4 cup) fresh lemon juice) and oil (60ml (1/4 cup) olive oil) to the bowl with the burghul. Gently to combine. Season.
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Recipe Notes

Seed mix contains sunflower seeds, pepitas and pine nuts.

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