Our friend Emma was in Melbourne this Christmas, and apparently, everyone there was making a version of this salad, which they called the “Greek Hellenic Salad”. I love how into salads they are in Australia–they spend so much time on them–they are really the hero of the meal–not the afterthought. This definitely takes some time, but it’s worth it.
Greek Hellenic Salad
A delicious nutty, grainy salad. Freekah is a nutritious grain made from roasted green wheat grains. You can substitute whole wheat, cracked wheat or quinoa.
Blanch freekah and lentils separately in boiling water until both just cooked.
Drain well and allow to cool.
Mix the yoghurt, ground cumin and honey until combined.
In a medium bowl, place the coriander, 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 cumin yoghurt and pomegranate seeds.
1 bunch coriander, chopped
1/2 bunch parsley, chopped
1/2 red onion, finely diced
1 cup freekah (or cracked wheat or quinoa)
1/2 cup Puy lentils
2 tbsp toasted pumpkin seeds
2 tbsp toasted slivered almonds
2 tbsp toasted pine nuts
2 tbsp baby capers
1/2 cup currants
Juice of 1 lemon
3 tbsp extra virgin olive
Sea salt to taste
1 pomegranate, deseeded, to serve
1 cup thick Greek yoghurt
1 tsp cumin seeds, toasted and ground
1 tbsp honey