Cypriot Grain Salad - Chef Recipe by George Calombaris

Ingredients

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 Tbs toasted pumpkin seeds

2 Tbs toasted slivered almonds

2 Tbs toasted sunflower seeds

2 Tbs baby capers

1/2 cup currants

1 Tbs red wine vinegar

3 Tbs extra virgin olive

Sea salt to taste

1 cup thick Greek yoghurt

1 tsp cumin seeds toasted and ground

1 Tbs honey

1 pomegranate, deseeded

Directions

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.