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...
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
One year ago Brown Buttered Apple & Rosemary Cake
Two years ago Quince Tart