Salada cipriota de grãos

Ingredientes

• 2 cups cooked Freekeh or quinoa*
• 1 cup cooked lentils or canned*
• 1/2 red onion
• 2 tablespoons sunflower seeds
• 2 tablespoons pine nuts
• 2 tablespoons silvered almonds
• 1/2 cup dried currants
• 1/4 cup capers, drained
• 1 bunch coriander leaves, chopped
• 1 bunch parsley, chopped
• Juice and zest of 1 lemon
• 2 tablespoons olive oil
• Salt + pepper
• 1 pomegranate, deseeded
• 1 cup greek yoghurt
• 1 teaspoon ground Cumin
• 1 tablespoon honey

Modo de preparo

1. 1

   Cook the frrekah or quinoa and lentils according to the packet directions. Set aside and allow to cool.

2. 2

   Toast the pumpkin seeds, slivered almonds and pine nuts in a frying pan over low heat. Cook, shaking for 2-3 minutes or until lightly toasted. Set aside to cool.

3. 3

   In a large bowl, place the cooled freekah (or quinoa), lentils, the cooled nuts and seeds, chopped coriander and parsley, red onion, capers and currants.

4. 4

   Add the lemon juice, olive oil, salt and pepper in a screw-top jar; shake well. Pour over the salad and toss to combine.

5. 5

   To make the yoghurt dressing, place the Greek yoghurt, ground cumin and honey into a bowl. Stir until combined.

6. 6

   When ready to serve, spoon the dressing over the top of the salad then sprinkle with pomegranate seeds and serve.