Cypriot grain salad – best salad ever….

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Over the Easter weekend, the Dr and I with a few friends, went to Hellenic Republic.  I’m not sure why, but I had never been there until now (yeah, crazy, I know).  Anyway, I’m not here to do a review and anyway I’m probably the last person in Melbourne who hasn’t eaten there so what’s the point right?  The reason for me talking about Mr ‘I eat like a neanderthal’s’ establishment is that they had a salad there that was absolutely to die for and guess what…super healthy to  boot.  You really just felt the goodness as you were eating it, full of grains, nuts, and seeds it had such a killer flavour and texture.  So, I’ve recreated the dish for you guys and I hope you enjoy it just as much as we did.

P.S I know the list of ingredients is as drawn out as a masterchef episode and is probably a little more labour intensive than your average salad, but it’s well worth it and you can munch on the leftovers for days.

Cypriot grain salad – hellenic republic style

Serves 6-8 people as a side

What you need:

  • 1 bunch coriander chopped
  • 1/2 bunch parsley chopped
  • 1/2 red onion, finely diced
  • 1 cup freekah
  • 1/2 cup puy lentils
  • 2 tbsp pumpkin/sunflower seed mix
  • 2 tbsp slivered almonds
  • 2 tbsp toasted pine nuts
  • 2 tbsp baby capers
  • 1/2 cup currants
  • juice of 1 lemon
  • 3 tbsp extra virgin olive oil
  • sea salt to season
  • 1 cup thick greek yoghurt (if not thick, drain for 2 hours in muslin or clean chux cloth sitting over a bowl)
  • 1 tbsp honey
  • 1 tsp cumin seeds, toasted and ground
What to do:
Cook freekeh in 2 1/2 litres of water.  Bring to boil and then turn down heat, cover and cook for about 15mins or until just tender. Drain and cool
Cook lentils in 1 1/2 litres of water.  Bring to boil, turn down heat and simmer for 25 mins or again until tender but with still a bit of bite. Drain and cool.
Toast your nuts and seeds until lightly golden.
Mix your freekeh, lentils, nuts, seeds, currants, capers, onion, herbs, lemon juice and olive oil.  Season with salt to taste and spoon into serving bowl.
Mix yoghurt, honey and cumin and dollop on top of the salad.


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  • Marisa

    Hey there, I just want to let you know how much I love this salad. Every time I make it, it seems to change people’s lives! Loving the blog too. x

    • I know, it’s so delicious right! Glad you like the blog x

  • Chris F

    Hi Jules, I enjoyed this delicious salad at I&A’s at Blairgowrie, and I will be making it soon for a family gathering. Love the blog – I will be watching regularly. Thanks for the recipes.

    • Jules

      Hi Chris, so glad you enjoyed the salad, it’s a great one isn’t it! I make this all the time as I’ve never met anyone who doesn’t like it. Enjoy the recipes.

  • Leah

    Loved it – definitely making it again soon

  • Prudence

    After my mum has gone on about this salad for months, I’m giving it a go tomorrow night for dinner with friends. Looking forward to it. Thanks

  • Susan

    Hi, I’m wondering where do you buy Freekah? i’m having trouble locating this. Thanks

    • Hi Susan, not sure where you are located but in Melbourne I either buy it at the Essential Ingredient which is a speciality food store at the Prahran Market or you should be able to buy it at a health food store. Good Luck!!

    • Susie

      Hi Susan Leo’s has Freekah

    • Leah

      I found it at a Lebanese grocery store

  • Chantelle

    So happy I have found this amazing website! Cannot wait to make all these amazing dishes!

  • Stellar

    Wonderful recipe, ive had this before and couldnt make out the ingredients, lol i know why now.. Thank you for posting