• Tracy Davies

Greek Five Grain Salad



This salad is packed full of different colours, flavours and textures! It is high in fibre and protein, and tastes delicious! Serve on its own or as an accompaniment to a main meal, it is guaranteed to have people coming back for seconds!



Ingredients


For the Salad:

  • 2 cups mixed grains including lentils, buckwheat, peas, pearl barley and spelt (I used Mckenzie's Ancient Grain Soup Mix)

  • 3 tablespoons slivered almonds

  • 3 Tablespoons pumpkin seeds

  • 3 Tablespoons pine nuts

  • 1/2 cup sultanas

  • 2 cups coriander, finely chopped

  • 1 cup parsley, finely chopped

  • 1/2 red onion, finely diced

  • 1 pomegranate, seeds

  • 2 lemons, juiced

  • 3 Tablespoons Extra virgin olive oil

  • Sea salt to taste

For the Dressing:

  • 1 1/2 cups Greek natural yoghurt

  • 1 teaspoon cumin seeds

  • 1 Tablespoon honey



Directions

  1. Cook the mixed grains according to package instructions. Once cooked, drain well and set aside to cool.

  2. In a small frypan, toast the slivered almonds, pumpkin seeds, and pinenuts until golden brown, keeping an eye on them so they don't burn. Set aside to cool.

  3. To make the dressing, place the yoghurt, cumin seeds and honey into a medium sized mixing bowl and mix together until combined. Place in the fridge while making the rest of the salad.

  4. Toss together the mixed grains, toasted nuts & seeds, sultanas, coriander, parsley, onion, pomegranate, lemon juice and olive oil. Season with sea salt to taste.

  5. Transfer to a serving bowl and top with the cumin yoghurt. Enjoy!


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