A Mediterranean-inspired salad packed full of herbs and root veggies.

Recipe: Celia Laity

Meet Celia in the March/April 2023 issue of NZ Life & Leisure.

INGREDIENTS

1 cup grains, eg a mix of frekkah, puy lentils, quinoa, couscous, burghul
6 – 8 cups diced root vegetables, eg kumara, carrot, parsnip
1 small red onion, finely chopped
1 cup chopped fresh coriander leaves
1 cup chopped fresh parsley leaves
1/2 cup toasted seeds (use a mix of sunflower, pumpkin, pinenuts, flaked almonds)
1/2 cup fresh pomegranate seeds (or dried cranberries)
1/4 cup drained capers
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 cup Greek yoghurt
1 tablespoon fresh lemon juice
1 tablespoon grated lemon rind
salt and pepper

to garnish:
Fresh pomegranate seeds and herbs

METHOD

Prepare the grains, cover with water and bring to the boil, simmer gently until softened and tender. (NB: cooking times vary depending on the grains, eg puy (French Green) lentils, 20-25 minutes; frekkah 15-20 minutes; quinoa and Israeli couscous 12 – 15 minutes; couscous and burghul pour boiling water over and wait 20 minutes until water is absorbed.)

Roast the vegetables for 25 – 35 minutes at 200°C or until golden brown and tender. Cool.

Place the cooled grains in a salad bowl with the cooled roasted vegetables, red onion, coriander, parsley, pomegranate, capers, first measure of lemon juice, and olive oil.

Season with salt and pepper and mix well.

Blend the Greek yoghurt and lemon rind together. Either drizzle the yoghurt dressing over the salad and garnish with the pomegranate seeds and herbs or serve it on the side.