Cypriot Grain Salad

A delicious Cypriot Grain Salad filled with nuts, seeds, currants, herbs and topped with a honey Greek yoghurt dressing and pomegranate seeds.

5 from 27 votes

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Course: Salads

Cuisine: Cypriot, western

Prep Time: 20

Total Time: 20

Servings: serves

Calories: 445kcal

Cost: $15

Cook the quinoa according to the packet directions. Set aside and allow to cool.
Place the pumpkin seeds, slivered almonds and pine nuts into a frying pan over low heat. Cook, stirring for 2-3 minutes or until lightly toasted. Set aside to cool.
Place the cooled quinoa into a large bowl.
Add the cooled nuts and seeds, chopped coriander and parsley, red onion, lentils, capers and currants.
Add the lemon juice and olive oil to the bowl. Mix the ingredients together until well combined.
Season with salt and pepper.
Transfer the salad to a serving dish.
To make the dressing, place the Greek yoghurt, ground cumin and honey into a bowl. Stir until combined.
When ready to serve, spoon the dressing over the top of the salad.
Sprinkle pomegranate seeds over the dressing and serve.

RECIPE NOTES & TIPS

Cool the Grain First: Warm quinoa will wilt herbs and soften textures.
Toast Lightly: Be patient with toasting — burnt seeds = bitter salad.
Balance Flavours: Taste before serving — add extra lemon if you like zing!
Herb Love: Fresh herbs are essential — don’t skimp!
Sweet Crunch: Currants add chew; swap cranberries for seasonal variation.
To Deseed a Pomegranate - Score and cut in half horizontally; put the cut side in your hand and firmly tap out seeds with a wooden spoon over a bowl. Repeat with other half. Packaged seeds also work well if available.
Kid-Approved: Leave dressing on the side for little ones who prefer simple flavours.
Make Ahead: Salad (without yoghurt) keeps 1–2 days in fridge; dressing separately.
Don’t Freeze: Grains and yoghurt don’t freeze well together.