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Hellenic Republic's Cypriot Grain Salad☘️-Fresh Connection

Hellenic Republic's Cypriot Grain Salad☘️

Hellenic Republic's Cypriot Grain Salad has been a favourite for quite some time now. I always make sure that l have all the ingredients in store to make this salad, as l do with all the recipes I recommend.

It requires a little more prep than my usual style of cooking but it is a real crowd pleaser which makes it all worthwhile. I toast the seeds and nuts (separately), in a pan on medium heat, deseed my pomegranate, cook the lentils and freekah the night before. On the day, I wash the herbs well of any sign of dirt, remove any ugly leaves, chop them, and finally add them to the salad with the rest of the ingredients. I omit the red onion if my guests have food sensitivities.

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 pomegranate
  • 1 cup thick Greek Natural Yoghurt 
  • 1 teaspoon cumin seeds toasted and ground
  • 1 tablespoon honey


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

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