Cypriot Grain Salad
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes plus cooling time
Cooking time: 20 minutes concurrently
Serves: 8 people as a side dish, 4 people as a main meal
- 1 cup/180g/6ozs coarse bulghur, uncooked
- 1.5 cups/375ml/13ozs vegetable or chicken broth
- 40g/1.4ozs pumpkin seeds or pepitas
- 40g/1.4ozs sunflower seeds
- 40g/1.4ozs slivered almonds
- 1/4 bunch parsley (around 10g/0.3ozs), leaves only
- 1/4 bunch coriander leaves (around 10g/0.3ozs) leaves only
- 1/2 red onion, peeled and finely diced
- 100g/3.5ozs tinned brown lentils, rinsed and drained
- 150g/5ozs dried currants
- 1 tablespoon baby capers
- 3 tablespoons/45ml/1.6flozs extra virgin olive oil
- 1 tablespoon/15ml/0.5floz red wine vinegar
- 200g/7ozs full fat Greek yogurt
- 1 tablespoon honey
- 75g/2.6ozs pomegranate arils
Step 1 - First rinse the bulghur in a sieve and then bring the stock to the boil in a small saucepan. Add the drained bulghur and place the lid on the saucepan and simmer on low medium heat for 12 minutes. Check that all of the liquid has evaporated and if so, take off the heat and let rest for 10 minutes, then fluff with a fork. If the liquid hasn't evaporated, check the texture of the bulghur and if it is tender then drain the liquid and then rest for 10 minutes and fluff with a fork. Otherwise cook until liquid has evaporated and then rest and fluff. Add the bulghur to a large bowl and allow to cool off a bit. The bulghur can be cooked 3-4 days ahead of time and kept in an airtight container in the fridge.
Step 2 -Toast the pumpkin seeds, sunflower seeds and slivered almonds in a single layer in a 180C/350F oven for 7-8 minutes until fragrant and toasty. Cool.
Step 3 -Roughly chop the parsley and coriander and add to the bowl along with the finely diced red onion, lentils, currants and baby capers. In a small jar measure the oil and vinegar and then place lid on tightly and shake to emulsify and pour over the salad mixture. In a small bowl mix the Greek yogurt with the honey. Then just before serving mix in the nuts and check for seasoning and then spoon onto a serving plate. Top with the yogurt and pomegranate arils.