Greek Cypriot Salad Food

CYPRIOT GRAIN SALAD

Cypriot Grain Salad image

A delicious Cypriot Grain Salad filled with nuts, seeds, currants, herbs and topped with a honey Greek yoghurt dressing and pomegranate seeds.

Provided by Lucy - Bake Play Smile

Categories Salads

Time 20m

Number Of Ingredients 16

Ingredients

1 cup quinoa (cooked (or substitute for brown rice or freekah))
2 tbs pumpkin seeds (toasted)
2 tbs slivered almonds (toasted)
2 tbs pine nuts (toasted)
1/2 bunch fresh coriander (chopped)
1/2 bunch fresh parsley (chopped)
1/2 red onion (finely chopped)
420 g can lentils (rinsed and drained)
2 tbs capers (drained)
1/2 cup currants
juice of 1 lemon
3 tbs olive oil
1 cup Greek yoghurt
1 tsp ground cumin
1 tbs honey
1 pomegranate (deseeded (see notes))

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.

Nutrition Facts : Calories 445 kcal, Carbohydrate 64 g, Protein 22 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 2 mg, Sodium 76 mg, Fiber 20 g, Sugar 16 g, UnsaturatedFat 9 g, ServingSize 1 serving

GREEK CYPRIOT SALAD

Greek Cypriot Salad image

This is a bit different than your normal Greek Salad in that it uses lambs lettuce and coriander for the salad leaves. You can add other ingredients if you wish or use lemon juice instead of vinegar.

Provided by MarieRynr

Categories Greek

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cucumber
2 ripe tomatoes, cut into chunks
2 celery ribs, with leaves, chopped
6 ounces Greek olives (in brine or oil)
1 small red onion, finely sliced
40 g lambs lettuce
1 cup coriander leaves
1 large garlic clove
2 tablespoons good quality red wine vinegar
1/2 cup olive oil
5 1/2 ounces feta cheese, roughly crumbled
1 teaspoon dried oregano

Steps:

Peel away the skin of the cucumber in alternate stripes lengthwise. Halve and then cut into slices and put in a salad bowl.
Add the tomatoes, celery, olives, onion, lettuce and coriander to the bowl. Season with Sea salt and freshly ground black pepper and mix thoroughly.
Mash the garlic until it is a smooth paste with a pinch of salt and then mix into the vinegar, mixing well until smooth. Whisk in the oil. Pour over the salad and mix gently to combine. Crumble the feta cheese and oregano over the top before serving.

Nutrition Facts : Calories 451.9, Fat 40.9, SaturatedFat 10.6, Cholesterol 36.8, Sodium 894.5, Carbohydrate 16.1, Fiber 5, Sugar 6.7, Protein 9.5

POTATO & BEETROOT SALAD ( CYPRUS DISH )

Potato & Beetroot Salad ( Cyprus Dish ) image

A delicious Cyprus salad. Potatoes, beetroot, olive oil and lemon juice are the main ingredients. You can be creative and leave behind or add any ingredients you like ( like tomato, cabbage or cucumber ).You can also use more olive oil or lemon juice if you want.

Provided by NanaGreekcook

Categories Potato

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 potatoes, boiled
2 eggs, hard-boiled and sliced
1 small beetroot, boiled and peeled
1 spring onion, chopped
feta cheese
3 drops red wine vinegar (optional)
1 teaspoon lemon juice
1 -2 tablespoon olive oil
1 pinch salt

Steps:

Peel the potatoes and cut into cubes or thin slices.
To boil fresh beetroot, the roots are placed in a pan of lightly salted water, covered and simmered for between 45 minutes and two hours, depending on their size. Small beets and minibeet varieties may cook in as little as 30 minutes. Large mature roots may take at least two hours to cook. After boiling, beetroot can be refreshed in cold water, which also cools them enough for the skins to be easily removed. Peel them and cut into small pieces. You can use pickled beetroot if you like.
Add the chopped spring onion and sliced eggs.
Mix these ingredients together and add the olive oil, lemon juice, vinegar and salt.
Serve with feta cheese or cottage cheese.

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Greek Cypriot Salad Food

CYPRIOT GRAIN SALAD

A delicious Cypriot Grain Salad filled with nuts, seeds, currants, herbs and topped with a honey Greek yoghurt dressing and pomegranate seeds.

GREEK CYPRIOT SALAD

This is a bit different than your normal Greek Salad in that it uses lambs lettuce and coriander for the salad leaves. You can add other ingredients if you wish or use lemon juice instead of vinegar.

POTATO & BEETROOT SALAD ( CYPRUS DISH )

A delicious Cyprus salad. Potatoes, beetroot, olive oil and lemon juice are the main ingredients. You can be creative and leave behind or add any ingredients you like ( like tomato, cabbage or cucumber ).You can also use more olive oil or lemon juice if you want.

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