Have you managed to recreate Travis McAuley's saganaki recipe from last week?
This week we would like to share with you another of the delicious recipes that was prepared by popular Melbourne chef and restaurateur Travis McAuley when he recently hosted a Hellenic Flavours Masterclass in the Metricon Smeg kitchen.
At the event, McAuley, the co-owner of prominent Greek restaurant, Hellenic Republic, showed the crowd three simple yet delicious Greek winter dishes. After last week's delicious saganaki served with delicious peppered figs, the second course that was enjoyed by the crowd was a Cypriot grain salad. At the Hellenic Flavours Masterclass event, this salad was served with seared tuna.
If you are keen to make this quick and tasty salad for yourself check out the recipe below:
Cypriot grain salad
Ingredients (serves 8)
1 bunch coriander, shredded
½ bunch parsley, shredded
½ red onion, finely diced
1 cup freekeh (or cracked wheat)
½ cup du puy lentils (sift through for any stones)
2 tablespoons toasted pumpkin seeks
2 tablespoons toasted slivered almonds
2 tablespoons toasted pine nuts
2 tablespoons baby capers
½ cup currants
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
Sea salt to taste
1 cup thick Greek yoghurt
1 teaspoon cumin seeds toasted and ground
1 tablespoon honey
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, du puy lentils, toasted nuts, capers, currants, red wine vinegar and olive oil. Mix well, season to taste.
Place onto a serving dish and top with cumin yoghurt and pomegranate seeds.
Next week we will bring you the final recipe from the Masterclass, haloumi doughnuts with spiced sugar along with a special Q&A with the Chef. And of course, if you are interested in attending any of our future events then keep an eye on our Events page and make sure that you also subscribe to our newsletter to be kept up-to-date with our latest news and offers.