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CYPRIOT SALAD MY WAY

Gluten free : Vegetarian : Vegan optional

Serves 4-6 as a side

1 cup buckwheat
1/2 cup brown rice
½ cup mung beans
2 tablespoons toasted pumpkin seeds
2 tablespoons toasted chopped almonds
2 tablespoons toasted pistachios
2 tablespoons baby capers
½ cup currants
1 bunch coriander, shredded
½ bunch parsley, shredded
½ red onion, finely diced
1/4 cup apple juice sweetened dried cranberries
1 tablespoon apple cider vinegar
3 tablespoons extra virgin olive
Sea salt to taste

Dressing:
1/2 cup thick coconut yoghurt
1 teaspoon ground cumin
1 tablespoon honey

Cook buckwheat, brown rice and mung beans in boiling water (separately) until tender. Toss with pumpkin seeds, chopped almond, pistachios, capres, currants, coriander, parsley, red onion, apple cider vinegar, evoo and seasaon with sea salt and black pepper. Whisk together dressing ingredients. Serve with dressing, your choice of protein and seared feta if you wish!

Category

Mains, Sides & Salads

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