Hellenic Republic’s Cypriot Grain Salad with Garlic Lamb
Ingredients
- 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)
Dressing
- 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
Instructions
- 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.
