A friend of mine in Melbourne emailed me about this most delicious salad from Hellenic Republic. A little time spent on the www discovered a few variations on this combination and while this one is close to some, they all have a few tweaks to suit the individual writer.
This has great texture and flavour and encapsulates everything I love in a salad.
Plus it looks gorgeous!
Thanks to the Hellenic Republic team for the inspiration.
- 3/4 cup puy lentils
- 3/4 cup farro
- 1 large stalk celery, finely sliced
- 1 small red onion, finely chopped
- 1/3 cup finely chopped parsley
- 1/4 cup finely chopped coriander
- 1/4 cup finely chopped mint
- 1/4 cup pumpkin seeds, lightly toasted
- 1/2 cup almonds, lightly toasted and roughly chopped
- 2 tablespoons pinenuts, toasted
- 2 tablespoons capers
- 1/3 cup currants
- 2 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- 1 tablespoon pomegranate molasses
- sea salt
- 3/4 cup Greek style yoghurt
- 1 teaspoon ground cumin
- 1 pomegranate
Cook the puy lentils and farro in separate saucepans of boiling water for 15-20 minutes until just tender to the bite but not soft. Drain well and allow to cool.
Combine the lentils and farro with the onion, herbs, seeds, nuts, capers and currants together in a large bowl. Tossing well to combine.
Mix together the lemon juice, olive oil and pomegranate molasses, season generously with sea salt. Pour the dressing over the salad and toss again.
Combine the yoghurt and cumin and add a pinch of salt.
Remove the seeds from the pomegranate.
Top the salad with a mound of cumin yoghurt and sprinkle with pomegranate seeds.
Excess salad can be stored for several days in a sealed container in the refrigerator.