George Calombaris’ Cypriot grain salad recipe

Hellenic Republic

You need to make this to-die-for Mediterranean salad, finished with fresh pomegranate. 

Photo: Hellenic Republic

There’s nothing better than a fresh salad, dressed to perfection, overflowing with flavour and texture. Crunchy pumpkin seeds mix with peppery coriander and toasty slivered almonds to make this salad next-level good. Enjoy…

Ingredients: (serves 8)

  • 1 bunch coriander, shredded
  • ½ bunch parsley, shredded
  • ½ red onion, finely diced
  • 1 cup freekeh, (or cracked wheat)
  • ½ cup du puy lentils
  • 2 tablespoons toasted pumpkin seeds
  • 2 tablespoons toasted slivered almonds
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons baby capers
  • ½ cup currants
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra virgin olive
  • Sea salt to taste
  • 1 cup thick Greek yoghurt
  • 1 teaspoon cumin seeds toasted and ground
  • 1 tablespoon honey
  • 1 pomegranate


  1. Blanch freekeh and du puy lentils separately in boiling water until both just cooked.
  2. Drain well and allow to cool.
  3. Mix the yoghurt, cumin and honey until combined.
  4. In a medium bowl place the coriander, parsley, red onion, freekeh, du puy lentils, toasted nuts, capers, currants, red wine vinegar and olive oil. Mix well, season to taste.
  5. Place into serving dish and top with cumin yoghurt and pomegranate seeds.

You can now enjoy at-home dining experiences from George Calombaris restaurants; Jimmy Grants, Gazi and Hellenic Republic via. DeliverooAustralia.

Recipe from Body and Soul

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