This salad is inspired by a Hellenic grain salad I saw on an episode of Masterchef Australia.
I looked up a few recipes and found one by Masterchef Australia judge George Colambaris. It’s also the one that appealed to me the most.
But I adapted it to make it more budget-friendly and according to what I had at hand.
His recipe also calls for adding pomegranate kernels but I couldn’t find any at the shops so I used cranberries instead. I also excluded the pumpkin seeds (didn’t have any and couldn’t get at the shops for a decent price but I’ll add this in next time) and capers (I do not like capers).
I also used brown lentils as opposed to green. I had brown lentils in the cupboard so I used that rather than buy a new packet of green. It also has the same nutritional value so you’re not losing out on anything.
Overall this salad is packed with goodness and can serve as a meal on it’s own. It’s really filling so if you’re going to have it as a side dish it’s going to serve quite a number of people so make it when you’re feeding a crowd. Or it can be a week of work lunches.
- 1 ½ cup bulgur wheat, cooked
- 1 cup brown lentils, cooked
- ½ red onion, finely diced
- 1 large carrot, grated
- Small bunch coriander, chopped
- Handful of flat leaf parsley, chopped
- 3 tablespoons flaked almonds
- 2 tablespoons toasted pine nuts
- ½ cup dried cranberries
- 2 tablespoon balsamic vinegar
- 4 tablespoons extra virgin olive
- Salt and pepper to taste
- 1 cup double cream yoghurt
- ½ teaspoon ground cumin
- 1 tablespoon honey
- Combine cooked lentils, cooked bulgur wheat, almonds, pine nuts, cranberries and prepared vegetables in a bowl.
- Whisk together ingredients for dressing and pour over the vegetables, lentils and bulgur wheat. Mix well.
- In a separate bowl, combine yogurt, cumin and honey.
- Place salad into a serving bowl or onto serving platter. Top with yoghurt mix and sprinkle with toasted almonds and cranberries.