The Dinner Planner

Hellenic Republic’s Cypriot Grain Salad with Garlic Lamb

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Servings 4


  • 1 bunch coriander - roughly chopped
  • ½ bunch parsley - roughly chopped
  • ½ red onion - finely diced
  • 1 cup freekah - or cracked wheat or quinoa
  • ½ cup Puy lentils - french lentils
  • 2 tbsp pumpkin seeds - toasted
  • 2 tbsp slivered almonds - toasted
  • 2 tbsp pinenuts - toasted
  • 2 tbsp baby capers
  • ½ cup currants
  • 1 lemon - juiced
  • 3 tbsp olive oil
  • 2 tbsp pomegranate arils - we used frozen (or 1 fresh pomegranate)


  • 1 cup thick greek yoghurt
  • 1 tsp cumin seeds - toasted and ground
  • 1 tbsp honey

Garlic Lamb

  • 400 grams lamb leg steaks
  • 3 garlic cloves - crushed
  • 1 tbsp olive oil


  • Marinate the lamb - combine the garlic, olive oil and season with salt and pepper. Set aside.
  • Blanch freekah and lentils in boiling water until just cooked (about 18-20 minutes) .Drain well and allow to cool.
  • Toast the seeds and nuts in a pan over low heat on the stove for 5-6 minutes. Transfer to a plate to cool.
  • Mix the yoghurt, ground cumin and honey until combined.
  • Cook the lamb - heat a large frypan on medium high heat. Add lamb and cool for 3 minutes each side, or until just a little pink). Remove to a plate and set aside to rest for 5 minutes.
  • 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.
  • Place into serving dish and top with cumin yoghurt and pomegranate seeds.
  • Slice rested lamb and place on another serving plate.

Tips and Variations

GLUTEN FREE - replace the freekah with wild or brown rice
VEGETARIAN - skip the lamb, it's just fine as it is. 

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