Grain Salad (281 )
Ingredients
Grain Salad
| 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 tablespoon toasted pumpkin seeds |
| 2 tablespoon toasted slivered almonds |
| 2 tablespoon toasted sunflower seeds |
| 2 tablespoon baby capers |
| 1/2 cup currants |
| 1 tablespoon red wine vinegar |
| 3 tablespoon extra virgin olive |
| 1 cup thick Greek yoghurt (or dairy free coconut yoghurt natural) |
| 1 teaspoon cumin seeds toasted and ground |
| 1 tablespoon honey |
| 1 pomegranate, deseeded |
| Sea salt to taste |
Grain Salad 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.
Recipe courtesy of George Calombaris for Meat Free Week 2023.
Nutrition facts
vegetarian Vegan
Per Serving
