Boo, here is the recipe (from George Colombaris).
Very simple but I just love it.
HELLENIC GRAIN SALAD - serves 2 as a main (I have it over 2 nights).
½ bunch coriander, chopped by hand
¼ bunch parsley, chopped by hand
¼ red onion, finely diced by hand
½ cup freekah (or cracked wheat or quinoa)
¼ cup Puy lentils
1 tbsp each: toasted pumpkin seeds, toasted slivered almonds (or flaked), toasted pine nuts, baby capers
¼ cup currants
Juice of ½ lemon
1 ½ tbsp extra virgin olive (didn’t use as much as this, just a drizzle really)
small grind of sea salt (or to taste)
½ pomegranate, deseeded, to serve (today I used craisins but last time I used the pomegranate)
Place freekah and lentils in separate small saucepans, add some water and place on to heat until boiling.
Reduce temp and simmer until they are both just cooked. The freekah will be done first.
Drain well in a sieve and rinse the lentils under cold water and drain again. Allow to cool.
In a medium bowl, place the coriander, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste.
Divide between 2 bowls, top with pomegranate seeds and a dollop of the dressing.
Dressing¼ cup thick Greek yoghurt
pinch ground cumin
1 tsp honey
Mix together until combined.
