It’s the start of a new year, and here at Hong Kong Tatler Dining, we can safely say that the holidays were a time of over-indulgence. We wanted to begin the year making healthier dining choices, and the Cypriot grain salad at Souvla is a terrific start. In the video above, chef Michael Van Warmelo, executive chef of Concept Creations, walks us through the recipe for the salad, sharing helpful hints along the way. 

Filled with a variety of grains, each spoonful delights the palate with an explosion of flavour. The salad can be eaten as a hearty meal for one, or shared as an appetiser between two people.

 

Ingredients

1 cup bulghur wheat

½ cup green Puy-style lentils

1 tsp cumin seeds

1 cup natural Greek-style yoghurt

1 tbsp honey

2 tbsp pumpkin seeds

2 tbsp slivered almonds

2 tbsp pine nuts

large handful of coriander leaves, roughly chopped

large handful of flat-leaf parsley leaves, roughly chopped

½ red onion, finely chopped

2 tbsp salted baby capers, rinsed

½ cup currants, soaked in orange juice

1 lemon, juice only

½ cup extra virgin olive oil

sea salt flakes

freshly ground black pepper

 

Videography by Tyrone Wu