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–+ servings

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, because it’s SO delicious. It takes a little more work than my usual salads, but is totally worth it.
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Servings 4

Ingredients
  

  • 3 beetroots medium, washed (skin left on)
  • 1 head broccoli chopped into florets
  • 1 cup bulgur cracked wheat, rinsed & drained
  • 1 cup french lentils
  • 1/2 cup currants
  • 1/2 red onion finely diced
  • 1/2 bunch parsley leaves chopped
  • 2 cups coriander leaves chopped
  • 1/2 cup almonds roasted, roughly chopped
  • 1/3 cup pine nuts toasted
  • 2 tablespoons extra virgin olive oil
  • 1 lemon juice squeezed
  • sea salt & cracked black pepper
  • pomegranate seeds optional
  • 1 cup greek yoghurt
  • 1 teaspoon ground cumin
  • 1 tablespoon honey

Instructions
 

  • Preheat the oven to 180°C conventional (160°C fan-forced). Line a tray with baking paper.
  • Cut the beetroots in half, wrap in foil and place on the tray. Roast the beetroot for 30 minutes, until cooked through. When cool enough to handle, cut into wedges – you can peel the skin off if you want to.
    3 beetroots
  • Place a medium pot of water over high heat and bring to the boil. 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 gentle simmer. Cook for about 13 minutes. Drain and set aside to cool.
    1 head broccoli, 1 cup bulgur
  • Refill the pot with water and bring it back to the boil over high heat. Add the lentils and cook according to packet instructions until tender.
    1 cup french lentils
  • In a large bowl: Place the bulgur, lentils, beetroot, broccoli, currants, red onion, parsley, coriander, almonds and pine nuts. Toss the salad together, drizzle over the olive oil and lemon juice and season well.
    1 cup bulgur, 1 cup french lentils, 3 beetroots, 1 head broccoli, 1/2 cup currants, 1/2 red onion, 1/2 bunch parsley leaves, 2 cups coriander leaves, 1/2 cup almonds, 1/3 cup pine nuts, 2 tablespoons extra virgin olive oil, 1 lemon
  • For the honey yoghurt: Mix all the ingredients in a small bowl and season well.
    1 cup greek yoghurt, 1 teaspoon ground cumin, 1 tablespoon honey
  • Serve 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 like.
    pomegranate seeds

Keywords

Lunch, Salad
Dairy Free, Egg Free, Pescetarian, Vegetarian
Dietary Pescatarian, Vegetarian
Allergen Dairy-free, Egg-free
Member Free