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    Cypriot salad recipe

    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

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