23 April 2013

Salmon & Cypriot Salad with Farro, Smoked Yoghurt & Preserved Lemons

I first had this salad at Sabato, my treat at the end of 6 weeks of very healthy living was a visit there & Fiona Smith’s Cuisine Artisan Awards Cooking Class. And a treat it certainly was. Beautiful food, very good wine & a good chance to catch up with some of lovely people at Cuisine that I used to work with.

Since then this salad has made several appearances, livening up salads for lunch, dinner with a friend post the movies, my contribution to Easter Sunday lunch & the main event at Supper Club the other week. It is packed full of flavour & textures with farro, lentils, nuts, seeds & fresh herbs.  Feta & some roasted peppers make welcome additions if you want to make it a little more substantial. 

And if you can find some you must try the Zany Zeus Smoked yoghurt! It is, well, just a completely new flavour that is quite amazing. Organic yoghurt strained & lightly smoked with Manuka shavings it is mellow & delightfully infused with Manuka smokiness.  You can order it online here.

Salmon & Cypriot Salad with Farro, Smoked Yoghurt & Preserved Lemons

For the salmon I just brushed over a little of Ray McVinnie’s Madrid dressing.  Infused with smoked paprika it is wonderfully smoky & perfect with the salmon.

For the salad...


200g farro
70g puy lentils
1 tsp cumin seeds, toasted & ground
3 tbsp EVOO
Zest of 1 lemon 
1/2 preserved lemon, flesh removed & diced
1 small red onion, sliced
1 bunch coriander, chopped
1 small bunch parsley, chopped
1/4 cup marcona almonds, toasted & roughly chopped
2 tbsp sunflower seeds, toasted
2 tbsp pine nuts, toasted
2 tbsp pumpkin seeds, toasted
135g Zany Zeus smoked yoghurt
Extra virgin olive to serve
Salt & pepper


Bring a saucepan of salted water to the boil, add the farro & cook for 20 minutes.  Bring another saucepan of water to the boil, add the lentils & cook for 20 minutes. Drain both & set aside in a large bowl.

Place the red onion in a bowl & cover with cold water for 10 minutes & then drain.  Add the cumin, olive oil, lemon zest & preserved lemon in a large bowl, stir & set aside to cool completely.

Once cooled mix in the onions, coriander, parsley, almonds, seeds & pine nuts.  Toss well & season to taste.  Transfer to a serving platter & top with some of the smoked yoghurt & a good drizzle of extra virgin olive oil.

Lovely with salmon & also quite delicious with little lamb cutlets.  This one is definitely a keeper.  The farro & lentils provide the comfort & substance, the seeds & nuts a toasty crunch, the herbs a freshness & the preserved lemons a little fragrance & touch of the exotic. It will also hold up for a day or 2 in the fridge & makes for a tasty lunch especially with a good dollop of the smoked yoghurt.

If you like this you might like this Preserved Lemon & Fennel Salad
Two years ago Quince Tart



  1. Totally can't wait to try this one, Mairi - salmon is hands down my favourite fish and I love farro. Love all the herbs and seeds in this - amazing flavour and texture. And as for that smoked yoghurt - haven't come across that down here, but I'll definitely be hunting it out. Thanks so much for sharing this one xo

    1. It's a keeper Sue! Great with a little feta or roasted peppers too :)

  2. This recipe looks divine. I'm bookmarking it right now!

    1. It is! Fiona Smith is a food editor at Cuisine...our best kiwi food mag....if you want more deliciousness check out here... www.cuisine.co.nz :)

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  4. Very nice post and you served great recipe to us.

    thanks for this post.
    India Destination Guide

  5. Just been catching up with all your recent blog posts and it's really inspired me to get back in the kitchen with some renewed enthusiasm. I've been so bogged down in work and study I'd lost the will for a while. Thanks for that!

    1. Hi Julie, it does get like that! I was feeling like it could be quite chore....but all the Ottolenghi & recipes like this one has re-inspired me!


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