INGREDIENTS
Mixed grain salad
100 g (½ cup) quinoa
80 g (½ cup) cracked freekeh
100 g (½ cup) pearl barley
125 ml (½ cup) verjuice
75 g (½ cup) currants
80 g (½ cup) whole almonds
50 g (⅓ cup) whole pistachios
50 g (⅓ cup) pine nuts
½ bunch parsley
½ bunch mint
½ bunch coriander
1 lemon, zested
2 tbsp extra virgin olive oil
Salt flakes and pepper, to taste
To serve
100 g Greek yoghurt
1 pomegranate, deseeded
METHOD
Mixed grain salad
- Combine quinoa, freekeh and barley in unperforated steam container. Add 400ml water and steam at 100˚C for 20 minutes until grains are tender and water has been absorbed.
- Preheat oven on Fan Plus at 160°C.
- Whilst the grains are cooking, place the verjuice and currants in a small saucepan. Heat on a medium-high heat, induction setting 7, until the verjuice begins to boil. Remove from the heat and set aside.
- Place the almonds, pistachios and pine nuts on a baking tray, and place in the oven on shelf level 2. Roast for 5-8 minutes or until nice and golden. Once cooked, transfer to a chopping board to cool for 5 minutes, before roughly chopping.
- Place the nuts in a large salad bowl, along with the currants and verjuice. Finely chop all of the herbs and add to the bowl, along with the lemon zest.
- Once the grains have cooked, drain off any excess liquid, and allow to cool for a few minutes before adding to the bowl with the nuts and herbs.
- Stir to combine, add the olive oil and season with salt to taste.
- Transfer to a serving dish or platter, and top with some Greek yoghurt and pomegranate seeds.
APPLIANCE / FUNCTION
Miele
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