Middle Eastern Grain Salad
This robust, filling salad has it all — the crunch of the nuts and seeds, the tang of the cranberries and lemon, the creaminess of the dressing and the goodness of the grains and pulses.
Salads & Sides
1/2 cup puy lentils
1 cup quinoa, cracked freekeh, or pearl barley
1/4 cup pumpkin seeds
2 tbsp sunflower seeds
1/4 cup unsalted pistachio nuts, or pine nuts
1 red onion, finely chopped
1/2 cup chopped parsley
1/4 cup chopped mint leaves, plus extra sprigs, to serve
1/4 cup dried cranberries
1/4 cup lemon juice, or more to taste
1/4 cup extra-virgin olive oil
2 tbsp capers
1/2 tsp salt, or to taste
HONEY YOGHURT DRESSING
1 cup Greek yoghurt
2 tsp honey
1 tsp ground cumin
a drizzle of extra-virgin olive oil, to garnish (optional)
Cook lentils and grains in separate pots according to packet instructions. Drain and cool.
Place pumpkin and sunflower seeds in a dry frypan and toast over a medium heat, stirring frequently, until browned (3-5 minutes).
Set aside. Repeat for pistachios or pine nuts if they are raw.
To make the Honey Yoghurt Dressing, combine yoghurt, honey and cumin in a small bowl.
To assemble the salad, combine onion, chopped herbs, cranberries, lemon juice, oil, capers and salt in a large bowl.
Add lentils, grains, seeds and nuts, reserving some seeds and nuts. Mix well to combine and adjust seasonings to taste.
Garnish Honey Yoghurt Dressing with reserved seeds and nuts and a drizzle of olive oil, if using, and serve with the salad.
This will keep, covered, in the fridge for 2-3 days.