This salad is inspired by a George Calombaris Cypriot salad, however we’ve used quinoa instead of freekah. The fresh herbs give it a lovely freshness, the toasted seeds and nuts offer some delicious crunch and the yummy cumin yoghurt completes it making it almost a meal in itself. Enjoy...
- 1 bunch coriander, chopped
- ½ bunch parsley, chopped
- ½ red onion, finely diced
- 1 cup Kiwi Quinoa, uncooked
- ½ cup du puy lentils (uncooked) or 1 cup canned lentils
- 2 tablespoons toasted pumpkin seeds
- 2 tablespoons toasted slivered almonds
- 2 tablespoons toasted pine nuts
- 2 tablespoons toasted sunflower seeds
- 2 tablespoons baby capers
- ½ cup cranberries or currants
- 1 tablespoon red wine vinegar
- 3 tablespoons extra virgin olive oil
- Sea salt to taste
- 1 cup thick Greek yoghurt
- 1 teaspoon ground cumin
- 1 tablespoon honey
- Rinse 1 cup of Kiwi Quinoa and place in a saucepan with 5 cups of water. Cover with a lid and bring to the boil. Reduce heat to a simmer for approximately 20 minutes or until the tails of the quinoa release. Strain excess water, set aside to cool.
- Cook lentils in boiling water until tender. Rinse thoroughly and set aside to cool.
- Mix the yoghurt, cumin and honey until combined. Use a little boiling water to melt the honey if it is solid.
- In a medium bowl, place the coriander, parsley, red onion, quinoa, lentils, toasted nuts and seeds, capers, cranberries (or currants), red wine vinegar and olive oil. Mix well, season to taste.
- Place into serving dish and top with cumin yoghurt.