George Calombaris Salad Recipes

CYPRIOT GRAIN SALAD - CHEF RECIPE BY GEORGE CALOMBARIS

Steps:

• Blanch freekeh and Du Puy lentils separately in boiling water until both just cooked. Drain well and allow to cool. Mix the yoghurt, cumin and honey until combined. In a medium bowl place the coriander, parsley, red onion, freekeh, lentils, toasted nuts and seeds, capers, currants, red wine vinegar and olive oil. Mix well, season to taste. Place into serving dish and top with cumin yoghurt and pomegranate seeds.

CYPRIOT GRAIN SALAD

Steps:

• Cook the quinoa according to the packet directions. Set aside and allow to cool.
• Place the pumpkin seeds, slivered almonds and pine nuts into a frying pan over low heat. Cook, stirring for 2-3 minutes or until lightly toasted. Set aside to cool.
• Place the cooled quinoa into a large bowl.
• Add the cooled nuts and seeds, chopped coriander and parsley, red onion, lentils, capers and currants.
• Add the lemon juice and olive oil to the bowl. Mix the ingredients together until well combined.
• Season with salt and pepper.
• Transfer the salad to a serving dish.
• To make the dressing, place the Greek yoghurt, ground cumin and honey into a bowl. Stir until combined.
• When ready to serve, spoon the dressing over the top of the salad.
• Sprinkle pomegranate seeds over the dressing and serve.

GRAMMY'S CALAMARI SALAD

Steps:

• In a medium bowl, mix lemon juice, garlic, and parsley. Season with salt and pepper.
• Bring a medium pot of water to a boil. Stir in squid, and cook about 3 minutes, or until tender; drain.
• Toss squid, olives, and celery with the lemon juice mixture. Cover, and chill in the refrigerator until serving.