Cypriot salad recipe

We're crazy about this light and colourful salad from Forkin' Vegan


2 cups freekeh (you can use brown rice or barley instead if you can’t get your hands on any freekeh)

1 cup Puy (French) lentils

1 big bunch coriander, roughly chopped

1 big bunch parsley, roughly chopped

1 cup dried cranberries

4 tablespoons toasted pepitas

4 tablespoons toasted slivered almonds

4 tablespoons pistachio nuts, roughly chopped

4 tablespoons capers

1 red onion, finely chopped

Juice 1 lemon

½ pomegranate

2 tablespoons white vinegar

4 tablespoons maple syrup

6 tablespoons olive oil

Salt and pepper to taste


1. Cook freekeh and lentils separately

2. Drain well and allow to cool

3. In a large bowl place all ingredients (except pomegranate), mix well and season to taste

4. Place in a serving dish and top with pomegranate

Tip: Feel free to adjust quantities to suit your taste!

Find more amazing vegan recipes at

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