Ancient Grain Salad

Ancient Grain Salad

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This salad is so versatile and is our go-to for the gluten-intolerant and vegetarians among us. Enjoy it on its own or as an accompaniment for a range of protein dishes.

– 2 bunches coriander, chopped
– 1 bunch parsley, chopped
– 1 red onion, finely diced
– 2 cups brown rice
– 1 cup Puy lentils
– 4 tbsp roasted pumpkin seeds
– 4 tbsp roasted slivered almonds
– 4 tbsp roasted pine nuts
– 4  tbsp baby capers
– 1 cup currants
– 6 tbsp extra virgin olive
– Sea salt to taste


  1. Cook the rice by boiling method until 90% cooked.  Refresh in cold water.
  2. Cook lentils until 90% cooked and refresh in cold water.
  3. Combine all ingredients and check for seasoning.


Pair with: