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    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 forkinvegan.com

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