Mediterranean grain salad
If you're looking for a healthy salad with a difference, try this Cypriot-inspired Mediterranean grain salad packed with lentils, brown rice, quinoa, seeds, nuts and fresh herbs.
- 40 mins cooking
- Serves 6
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Ingredients
Mediterranean grain salad
- 3/4 cup (150g) brown rice
- 1/2 cup (100g) french-style green lentils
- 1/2 cup (100g) quinoa
- 1 cup (250ml) water
- 1 small red onion (100g), chopped finely
- 2 tablespoon pepitas (pumpkin seeds), toasted
- 2 tablespoon sunflower seeds, toasted
- 2 tablespoon pine nuts, toasted
- 1/2 cup (80g) currants
- 1 cup flat-leaf parsley leaves
- 1 cup coriander (cilantro) leaves
- 1/4 cup (60ml) lemon juice
- 1/3 cup (80ml) olive oil
- 1 teaspoon cumin seeds, toasted
- 1 cup (280g) labne
- 1 1/2 tablespoon honey
- 1/2 cup (40g) flaked almonds, roasted
Method
Mediterranean grain salad
- 1Cook rice and lentils, separately, in large saucepans of boiling water for 25 minutes or until tender, drain, rinse well.
- 2Place quinoa in a small saucepan with the water, bring to the boil. Reduce heat to low, simmer, covered, 10 minutes or until tender. Drain.
- 3Combine rice, lentils and quinoa in a large bowl. Add onion, pepitas, sunflower seeds, pine nuts, currants, herbs, juice and oil, stir well.
- 4Stir cumin seeds into labne in a small bowl.
- 5To serve, top salad with spoonfuls of labne, drizzle with honey and scatter with almonds.
Notes
Labne is drained yoghurt. You can buy it from supermarkets. Roast nuts and seeds together on an oven tray (keep the cumin seeds separate on a small piece of foil), in a 180°C oven for 8 minutes, stirring half way through, or buy pre-roasted.