CYPRIOT GRAIN SALAD
One of my ALL-TIME FAVOURITE SALADS!!!! I basically made myself sick of it because I over-made it!!!!
I recently gave it another go, with some slight differences and WOW!!! Never enough to turn me off forever, it’s SO DELICIOUS!!!!!
It takes a little more work than my usual salads, but totally worth it.
Serves 4
Ingredients:
3 medium beetroot, washed (skin left on)
1 head broccoli, florets removed
1 cups bulgur (cracked wheat), rinsed & drained
1 cup French-style lentils
1/2 cup of currants
1/2 red onion, finely diced
1/2 bunch of parsley, chopped
2 cups coriander, chopped
1/2 roasted almonds, roughly chopped
1/3 cup toasted pine nuts
2 tablespoons extra virgin olive oil
1 lemon, juice squeezed
Sea salt
Black pepper
Honey yoghurt:
1 cup Greek yoghurt
1 teaspoon dried cumin
1 tablespoon honey
Pomegranate seeds (optional)
Method:
Preheat oven to 180 degrees celsius Cut beetroot in half, wrap in foil and place on a lined baking tray. Roast the beetroot for about 30 minutes, until cooked through. When cool enough to handle, cut into wedges – you can peel the skin off if you want to.
Place a medium-sized pot of water to boil. Once boiling, throw in the broccoli florets for 2 minutes and remove with a slotted spoon (keep the pot of water). Add the bulgur to the pot and turn it down to a gently simmer. Cook for about 12-14 minutes. Drain and set aside to cool. Cook the lentils the same way in another pot, might need slightly longer – check packet instructions.
In a large bowl: Add the bulgur, lentils, currents, red onion, parsley, coriander, almonds, pine nuts, beetroot pieces and broccoli pieces. Toss the salad together and drizzle over olive oil, and lemon juice and season well.
For the honey yoghurt: mix all ingredients in a small bowl and season well.
Serve up the salad into bowls and dollop over the yoghurt. Alternatively, serve the salad in one large bowl and dollop the yoghurt in the centre. Feel free to sprinkle with pomegranate seeds if you’re serving for a crowd.