This fresh Mediterranean salad is overflowing with flavor and texture. The crunchy toasted nuts pair nicely with the zingy Greek yogurt and lemon, and the fresh pepper notes of the kyoord olive oil complement both.
Freekeh has a very subtle smoky and nutty flavor, and contains nearly twice as much protein and fiber as quinoa. It is a delicious alternative to your usual grain choice when creating salads, veggie bowls or wraps.
This recipe is easy to throw together in large quantities and works as a versatile side, making it a great choice for your next dinner party. It pairs best with Mediterranean and Middle Eastern flavors, but can also be enjoyed on its own.
TIP: If you are not serving your salad immediately, we recommend leaving the toasted nuts to the last minute, so they don't lose their crunch.
1 bunch of cilantro, chopped
½ bunch of parsley, chopped
½ red onion, finely diced
1 cup freekeh (or cracked wheat or quinoa)
½ cup French lentils
2 tablespoons toasted pumpkin seeds
2 tablespoons toasted slivered almonds
2 tablespoons toasted pine nuts
2 tablespoons capers
½ cup currants
Juice of 1 lemon
3 tablespoons kyoord olive oil
Sea salt to taste
Pomegranate seeds, to serve
1 cup of thick Greek yogurt
Blanch freekeh and lentils separately in boiling water until both just cooked.
Drain well and allow to cool.
In a medium bowl, place the cilantro, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste.
Place into serving dish and top with yoghurt and pomegranate seeds.
Image by: Good Food