Wednesday, July 27, 2011

Cypriot Grain Salad

A while back, we decided to eat at Masterchef George's Hellenic Republic and had a fantastic meal which included this wonderful salad.  My sister's friend kindly emailed the recipe.  I just love it and make it quite often - it goes with everything - lamb, chicken, quiche - even nice on its own.

Cypriot Grain Salad

1 bunch coriander shredded (I chop mine up more)
½ bunch parsley shredded (same as coriander)
½ red onion finely diced
1 cup freekah (or cracked wheat)
½ cup puy lentils 
2 tbsp toasted pumpkin seeds (pepitos)
2 tbsp toasted slivered almonds
2 tbsp toasted pine nuts
2 tbsp baby capers
½ cup currants
Juice of 1 lemon
3 tbsp extra virgin olive
Sea salt to taste
1 cup thick Greek yoghurt (I only make a small amount - about 2 tablespoons)
1 tsp cumin seeds toasted and ground
1 tbsp honey
Place freekah and puy lentils separately in boiling water until both just cooked.
Drain well and allow to cool.
Mix the yoghurt, cumin and honey till combined.
In a medium bowl place the coriander, parsley, red onion, freekah, puy lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well, season to taste.
Place into serving dish and top with cumin yoghurt.

 Frikke - raw



Yoghurt, cumin and honey

The yoghurt is really lovely with this dish, but you can leave it out, if you wish.  It is a separate dish - so don't mix it into the salad - serve separately.



  1. Oooh that looks delicious Evelyne! I wonder if my local organic grocer stocks Frikke.

  2. This meal looks wonderful. Perfect for this weekend. Thanks for sharing!