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Cypriot grain salad

Nutty and nutritious, this Cypriot grain salad made famous by George Calombaris is a great accompaniment to a summer barbecue, Mediterranean feast, or a weekday lunch. 

Serves: 8+

Prep Time: 30 min

Cooking Time: 15 min


  • 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


Step 1: Blanch Freekah and lentils

Blanch freekah and lentils separately in boiling water until both just cooked.



Drain well and allow to cool.

Step 2: Toast nuts

In the oven, toast pumpkin seeds, slivered almonds and pine nuts until slightly golden

Step 3: Chop herbs

Evenly chop coriander and parsley.

Step 4: de-seed the pomegranate

To get the seeds out of the pomegranate, check out this video

Careful not to get juice all over your clothing!

Step 5: Mix yogurt dressing

Mix the yoghurt, ground cumin and honey until combined.

Step 6: Combine salad ingredients

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.

Step 7: Serve and enjoy!

Place into serving dish and top with cumin yoghurt and pomegranate seeds.