Cypriot Grain Salad

This Cypriot Grain Salad is one of the healthiest, vegetarian salads that is also wholesome and substantial enough to serve on its own. It is also the perfect side dish salad for a meat main. This is also a great pot luck salad to take to a gathering as it doesn't wilt over time and is dressed ahead of time and goes with everything from meat to other vegetables. Sometimes I make a big batch of this for lunch at the beginning of the week and then we have it all week. This is a pushy recipe Dear Reader!

This Cypriot Grain Salad originally came from Chef George Calombaris who served it at this restaurant Hellenic Republic. The salad became one of the restaurant's signature dishes and is often copied. This is my version of it based on the dozens of times that I've made it.

Tips For Making Cypriot Grain Salad

1- This salad is VERSATILE. You can use any sort of grain base whether it be bulghur, farro, quinoa, freekah or even brown rice. I used bulghur because I find it easier to cook than brown rice and I like the nutty texture (I'm a texture person with food). You can also make bulghur up to 4 days ahead of time and keep it in the fridge.

2 - The only thing I will say is: add the toasted nuts and seeds just before serving it! It absolutely pops with crunch when the nuts and seeds are added then. Over time they will become soft and while it will be nice, it is absolutely out of this world when the nuts are crunchy.

3 - The other thing that I found to be a big difference was using full fat Greek yogurt. Skim yogurt sort of melts into it but full fat really holds it own in this salad.

4 - You can add or subtract things to this. I added roasted baby beetroot and when I ran out of herbs I just didn't add any. When I ran out of currants I used sultanas and other times I've used dried cranberries. If you don't like coriander, just add more parsley. This is just a great base salad for you to base what you have around it. Apart from the nuts and full fat Greek yogurt right? ;) I'm so bossy! Sorry. But I just want you to have the best Cypriot Grain Salad ever.

5 - If you want to add protein to this you definitely could. Some poached chicken, smoked chicken or smoked trout would be absolutely delicious with this salad!

If you love Cypriot food, my Cypriot friend Valentina who is an amazing cook has shared some of her favourite Cypriot dishes with me. She has a 9 course Cypriot feast here, a Cypriot Tiropita Halloumi & Mint Pie and a delicious walnut Kataifi pastries in a spiced syrup!

Salads in winter are a bit of a hard sell admittedly but I feel, and this may just be me being hopeful that we are turning a corner with the weather. The evenings are warmer, there's no need for a super thick coat, just a thick jumper will do and while I am still bracing for some chilly September days and nights, I feel like we've gotten through the worst bit. However weather does like to screw with us, and chances are by the time you are reading this we will be in a cold snap!

I wanted to share a couple of things that have helped this winter because they are two things that I love. The first thing is having a humidifier next to me when I sleep. When the heater is on, the air is quite dry and I used to wake up really, really thirsty but since I've started using this small humidifier next to me I haven't. Although I don't recommend it if your bedroom is dark and has mould because that would make it worse. Even having it on next to you while you work is really helpful for your skin and nasal passages.

The other thing is a bit funny but we switched to satin sheets for winter. As I mentioned I am a texture person and I love the feel of these. They're like silk but not quite. And yes they are slippery which is why I really like them (honestly I'm like a cricket rubbing my feet together on them at night haha). But they also have the big advantage in that when you wash them they dry in about an hour or even less and when you have unpredictable rain like we do, that's a distinct advantage! Plus they are inexpensive and feel like a real treat. And those two and the impending warm weather have been getting me through winter.

So tell me Dear Reader, are you a texture person with food too? And what tips do you have to get you through winter?

Cypriot Grain Salad

An Original Recipe by Lorraine Elliott

Preparation time: 15 minutes plus cooling time

Cooking time: 20 minutes concurrently

Serves: 8 people as a side dish, 4 people as a main meal

• 1 cup/180g/6ozs coarse bulghur, uncooked
• 1.5 cups/375ml/13ozs vegetable or chicken broth
• 40g/1.4ozs pumpkin seeds or pepitas
• 40g/1.4ozs sunflower seeds
• 40g/1.4ozs slivered almonds
• 1/4 bunch parsley (around 10g/0.3ozs), leaves only
• 1/4 bunch coriander leaves (around 10g/0.3ozs) leaves only
• 1/2 red onion, peeled and finely diced
• 100g/3.5ozs tinned brown lentils, rinsed and drained
• 150g/5ozs dried currants
• 1 tablespoon baby capers
• 3 tablespoons/45ml/1.6flozs extra virgin olive oil
• 1 tablespoon/15ml/0.5floz red wine vinegar
• 200g/7ozs full fat Greek yogurt
• 1 tablespoon honey
• 75g/2.6ozs pomegranate arils

Step 1 - First rinse the bulghur in a sieve and then bring the stock to the boil in a small saucepan. Add the drained bulghur and place the lid on the saucepan and simmer on low medium heat for 12 minutes. Check that all of the liquid has evaporated and if so, take off the heat and let rest for 10 minutes, then fluff with a fork. If the liquid hasn't evaporated, check the texture of the bulghur and if it is tender then drain the liquid and then rest for 10 minutes and fluff with a fork. Otherwise cook until liquid has evaporated and then rest and fluff. Add the bulghur to a large bowl and allow to cool off a bit. The bulghur can be cooked 3-4 days ahead of time and kept in an airtight container in the fridge.

Step 2 -Toast the pumpkin seeds, sunflower seeds and slivered almonds in a single layer in a 180C/350F oven for 7-8 minutes until fragrant and toasty. Cool.

Step 3 -Roughly chop the parsley and coriander and add to the bowl along with the finely diced red onion, lentils, currants and baby capers. In a small jar measure the oil and vinegar and then place lid on tightly and shake to emulsify and pour over the salad mixture. In a small bowl mix the Greek yogurt with the honey. Then just before serving mix in the nuts and check for seasoning and then spoon onto a serving plate. Top with the yogurt and pomegranate arils.