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Cypriot grain salad recipe
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Prep Time:
25 minutes
Cook Time:
Total Time:
25 minutes
Colorful Cypriot salad bursting with ancient grains, nuts, seeds, and dried fruits, drizzled with zesty caper lemon dressing.
Ingredients:
  • 170g (1 cup) burghul
  • 400g can no-added salt lentils, rinsed, drained
  • 1 small red onion, finely chopped
  • 250.00 ml chopped fresh coriander leaves
  • 250.00 ml chopped fresh continental parsley leaves
  • 80g (1/2 cup) seed mix, toasted (see notes)
  • 35g (1/3 cup) flaked almonds, toasted
  • 45g (1/4 cup) currants
  • 75g (1/2 cup) dried cranberries, coarsely chopped
  • 50g (1/4 cup) drained capers, coarsely chopped
  • 60ml (1/4 cup) fresh lemon juice
  • 60ml (1/4 cup) classic olive oil
Instructions:
  • 1. Place burghul in a heatproof bowl and cover with boiling water. Let it sit for 20 minutes until tender, then drain and transfer to a large bowl.
  • Combine lentils, onion, coriander, parsley, seed mix, almonds, currants, cranberries, capers, juice, and oil with the bulgur in a bowl. Gently mix together and season to taste. Be sure to check out our instructional video for detailed guidance on preparing this delicious Cypriot grain salad.

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