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Roasted Grape Cypriot Salad

Posted by Jess Daniell on

Despite its simple appearance, this salad is full of every imaginable flavour and texture. The roasted grapes add a lovely sweetness and plumpness that contrast wonderfully with the nuts, grains and seeds. It holds well, so make extra for  midweek lunches.

Makes: 6 serves
Takes: 
35 minutes plus cooling time

Dairy-free | Vegan

Ingredients: 
1 cup pearl barley
1 cup green Puy lentils
3 Tbsp pumpkin seeds
3 Tbsp sunflower seeds
1 Tbsp sesame seeds
2 tsp cumin seeds
2 tsp fennel seeds
¼ cup blanched almonds
2 Tbsp pine nuts
1 large bunch of grapes
2 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp goji berries
2 Tbsp currants
1 Tbsp capers
1 small bunch fresh parsley, roughly chopped
1 small bunch fresh oregano, roughly chopped
1 tsp chilli flakes
1 lemon, zest & juice
Salt & pepper

Method: Cook both pearl barley and lentils according to packet instructions. Drain and cool. Preheat your oven to 170°C. In one tray, place pumpkin, sunflower, sesame, cumin and fennel seeds. In another tray, place almonds and pine nuts. Roast both trays for 7–8 minutes, tossing the seeds and nuts every few minutes, until they golden and aromatic. Pour the seeds into the nuts and allow to cool.

Using the tray from the seeds, arrange grapes in a single layer and drizzle with oil and vinegar. Season with salt and pepper. Roast for 20–25 minutes, until just starting to blister and soften. Allow to cool.

In a large bowl, combine the cooked pearl barley and lentils, the toasted nuts and seeds, goji berries, currants, capers and fresh herbs. Add chilli flakes, lemon zest and juice and salt and pepper to taste. Serve the grain salad with the roasted grapes on the side plus a drizzle of the roasted grape juices.

30 Minutes Dairy-free Jess Salad Serves 6 Vegan

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