Banish bland salads with this flavour-packed dish.
Recipe by Michael van Warmelo, executive chef at Souvla.
Prep Time and Cook Time
20 mins; 20 mins
Ingredients
(1 serving)
• Bulghur (165g)
• Green puy lentils (100g)
• Cumin seeds (1 tsp)
• Greek-style natural yoghurt (280g)
• Honey (1 tbsp)
• Pumpkin seeds (2 tbsp)
• Almonds, silvered (2 tbsp)
• Pine nuts (2 tbsp)
• Coriander and flat-leaf parsley (1 large handful each)
• Red onion (½)
• Salted baby capers (2 tbsp)
• Currants (75g)
• Pomegranate seeds (1 tbsp)
• Lemon (1)
• Extra virgin olive oil (60ml)
Steps
-
Preparation
• Soak the bulghur in cold water for 15 minutes. Rinse and leave to dry.
• Rinse the capers and soak the currants in orange juice. Set aside. -
Simmer the lentils
• Cook the lentils in a saucepan of simmering water for 20 minutes until tender. Drain and rinse under cold running water. Set aside. -
Make cumin yoghurt
• In a non-stick frying pan, lightly toast the cumin seeds over low heat for two minutes, then grind to fine powder.
• Combine yoghurt, honey and cumin and taste with lemon juice, salt and pepper. Cover with plastic film and place in the refrigerator. -
Chop the vegetables
• Finely dice the onion and shred the herbs.
• Make red wine vinaigrette by mixing two parts olive oil with one part red wine vinegar and season with honey, lemon juice, salt and pepper to taste. -
Toast the seeds and nuts
• Roast pumpkin seeds, pine nuts and almonds on a tray at 180˚C for five minutes. Season with a little salt. -
Arrangement
• In a large bowl, dress the grains, herbs, onion, seeds and nuts with lemon juice, olive oil and red wine vinaigrette. Season with sea salt and pepper to taste.
• Serve in a flat bowl and top with 2 tbsp cumin yoghurt and a sprinkling of pomegranate seeds.
