I first tried this grain salad at Hellenic Republic in Brunswick and then tried a version at Jimmy Grants in Ormond and Fitzroy. There is a bit of effort involved, but the result is divine. It’s a salad full of different flavours and textures, with the sweetness of currants and pomegranate seeds, and the creamy yoghurt dressing.
I dry roasted all the nuts and seeds in a non stick pan until coloured and fragrant.
Ingredients
1 bunch coriander, chopped
1/2 bunch parsley, chopped
1/2 red onion, finely diced
1 cup freekah (freekeh) (or cracked wheat or quinoa)
1/2 cup Puy lentils
2 tbsp toasted pumpkin seeds
2 tbsp toasted slivered almonds
2 tbsp toasted pine nuts
2 tbsp baby capers
1/2 cup currants
Juice of 1 lemon
3 tbsp extra virgin olive
Sea salt to taste
1 pomegranate, deseeded, to serve
Dressing
1 cup thick Greek yoghurt
1 tsp cumin seeds, toasted and ground
1 tbsp honey
Method
Blanch freekah and lentils separately in boiling water until both just cooked. The freaky Freekeh will take a long time to cook, but microwaving it to the packets instructions will only take around 15 minutes. It can also be difficult to find. Try a speciality grocer or health food store. You can also use Quinoa or cracked wheat.
Drain well and allow to cool.
Mix the yoghurt, ground cumin and honey until combined.
In a medium bowl, place the coriander, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice olive oil and then mix pomegranate seeds through. Mix well and season to taste.
Place into serving dish and top with cumin yoghurt.
Recipe by Hellenic Republic restaurant
