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Cypriot Freekeh Salad 20.06.2011

This is a modified version of a salad by the same name that I’ve had a couple of times at Hellenic Republic. It’s ace.

Ingredients

For the salad:

  • 1 cup freekeh
  • ½ cup puy lentils
  • 1 bunch coriander, chopped
  • ½ bunch parsley, chopped
  • ½ red onion, finely diced
  • ½ cup currants
  • 2 tbsp pumpkin seeds, toasted
  • 2 tbsp pinenuts, toasted

For the dressing:

  • Juice of ½ lemon
  • 3 tbsp extra-virgin olive oil
  • 1 tsp honey
  • 1 tsp ground cumin (best if you toast the seeds and grind them yourself)

  • Salt + pepper

Method

Cook the freekeh and the lentils separately – making sure they retain some bite – then drain and allow to cool and dry a little. Freekeh needs to be simmered with a lid on for about 20-25 minutes, and puy lentils take more like 18-20 minutes (ymmv).

Mix the freekeh and lentils with the other salad ingredients, and then combine the dressing ingredients.

Dress the salad and season to taste.

This would be fantastic with slow-roasted lamb shoulder, or some smoky eggplant, or other delicious items.

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