Recipe: Grainy Summer Salad

This is our home-chef Gabby Trifilettis' variation on the great classic Cypriot Salad, created by George Calombaris of Hellenic Republic, over a decade ago. Gabby reckons it’s time for a comeback! 

This dish is one of four that features as part of our SUMMER 2024 RECIPES. Be sure to check out the complementary dishes that make up the rest of the feast:

• Stuffed Capsicums / Eggplants + Pesto-Roasted Mushrooms
• Baked Ricotta with Roasted Cherry Tomatoes + Zucchini
• Peach + Pecan Gingerbread

"Perfect for travelling: just pack the yoghurt dressing separately, and drizzle over the salad on arrival. Great made the day before, too, and stored in an airtight container in the fridge."

- Gabby xxx

GRAINY SUMMER SALAD

Serves: 8 as a side salad, 4-6 as part of a buffet ‘main’ course

Preparation + cooking time:  about 1 hour, including cooking the grains. (You could do this the day before, and store in fridge. Then just quick assembly on the day you want to serve.)

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Ingredients (salad):

• 1 bunch parsley, shredded (set aside ¼ cup to sprinkle over finished salad)
• 1 red onion, finely diced
• 1 Mount Zero cup freekeh, (rinsed)
• 1/2 cup Mount Zero Du Puy lentils (rinsed, in case any nubbly bits)
• 4 tbspns toasted pumpkin seeds (set aside 1 tbspn to sprinkle over at the end)
• 2 tbspns toasted slivered almonds
• 2 tbspns toasted sunflower seeds
• 3 tbspns capers
• 1/2 cup currants
• 1 tbspn red wine vinegar or equivalent of lemon juice
• 3 tbspns extra virgin olive oil
• Salt 

 Ingredients (yoghurt dressing):

• 1 cup Barambah Organics Natural yoghurt
• 1 tsp cumin seeds crushed or powder.
• 2 tbspns Organic honey

Method:

1. Cook freekeh and Du Puy lentils separately in boiling water until both just cooked. We used Mount Zero and followed packet directions. Drain well and allow to cool.
2. In a medium bowl place the parsley, red onion, freekeh, lentils, toasted nuts and seeds, capers, currants, red wine vinegar and olive oil. Mix well, season to taste.
   
   
   
   
   
3. For the yoghurt dressing: Mix the yoghurt, cumin and honey until combined. Set aside.
4. When ready to serve, drizzle the yoghurt over the top, sprinkle over the top with reserved parsley and pumpkin seeds.
   
   
   
   
   

You may also want to revisit some of our summer recipes from the archives:

Summer 2023 recipes - Aunty Ida’s Pavlova, Torta Caprese, Caponata, Smoked Trout Dip

Summer 2022 - Last Minute Xmas Cake

Photography by Emma Byrnes