Cypriot grain salad

Cypriot grain salad
serves 2

for salad
1 cup cooked freekeh
1 cup tinned lentils
¼ cup toasted pepitas
¼ cup toasted sunflower seeds
⅓ cup raisins
½ cup chopped parsley
½ cup chopped coriander
2 tbsp olive oil
sea salt & cracked black pepper

for dressing
1 lemon, juice & rind, finely sliced
2 tbsp olive oil
2 tbsp capers

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to serve
100g Greek feta
4 pickled peppers
2 tbsp toasted pinenuts
1 tsp dried oregano

Mix all salad ingredients in a medium bowl and season to taste. Transfer to a serving plate and place the feta in the centre topped with pickled peppers. In a small bowl, mix together the dressing ingredients and pour over the salad. Sprinkle with pine nuts and oregano before serving.

This article first appeared in the January 2025 issue of SALIFE magazine.