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Natalie from Forkin' Vegan

Natalie from Forkin' Vegan

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Cypriot salad recipe

Lifestyle — Posted 17/12/14

Bursting pomegranate seeds, tasty capers, the nutty, protein-rich goodness of freekeh... we're crazy about this light and colourful salad from Forkin' Vegan.

Ingredients

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

Method

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 forkinvegan.com

Extra   Try more vegetarian recipes and salad recipes from our collection.
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