medibank be.
Previous Article
Next Article
Natalie from Forkin' Vegan

Natalie from Forkin' Vegan

Share on Twitter

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.


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

Extra   Try more vegetarian recipes and salad recipes from our collection.
React   Interesting Informative Useful
Tags   Food Lifestyle Recipes Salad recipes Vegetarian recipes
You might also like
X Click to close

be. recipes

Receive the latest be. recipe direct to your inbox.