Ancient Grain Salad with Coriander, Yogurt and Cumin

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu offers a dairy-free option while cottage cheese is more affordable.

Cook the freer and lentils as per the manufacturer's instructions.

While the lentils are cooking, mix ground cumin with honey and a pinch of salt.

Finely chop a small handful of mint and add it to the honey mixture; stir well and cover with plastic wrap, then refrigerate until needed.

Toast pine nuts, pumpkin seeds, and almonds in a dry pan over medium heat, shaking the pan occasionally to prevent sticking; remove from heat once browned.

Peel the Spanish onion, remove the core, and slice it as thinly as possible.

Once the lentils and freer are cooked and cooled to room temperature, place them in a large mixing bowl.

Add the honey and mint mixture to the bowl along with the toasted nuts.

Add baby salted peppers and the finely sliced onion to the bowl.

Add currants, then tear coriander and parsley directly into the bowl, including some stalks.

Drizzle in a few tablespoons of extra virgin olive oil and add the zest of one lemon.

Chop the lemon in half and squeeze the juice into the bowl.

Use your hands to toss all the ingredients together, breaking up the onion and mixing well.

Taste and adjust seasoning with salt and pepper as desired.

Serve on a large plate in the center of the table, finishing with a dollop of natural yogurt, a sprinkle of cinnamon pepper, and a drizzle of extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens