Grain Salad
by
Diana Chan
INGREDIENTS
Serves 4
2 cups of any of these grains (freekah, wild rice, puy lentils, qiunoa, farro, barley, brown rice)
½ bunch coriander, finely chopped
½ bunch parsley, finely chopped
½ a red onion, finely chopped
2 tbsp slivered almonds, roasted (substitute with any nut of your choice ie pine nuts/ cashews), reserve some for garnish
½ cup currants
Salt and pepper to taste
Dressing:
Juice of ½ lemon
¼ cup extra virgin olive oil
To serve:
Greek yoghurt
Seed from ½ a pomegranate
METHOD
Cook the grains according to packet instructions. (I am using 1 cup of freekah and 1 cup of barley for this recipe. They both have the same cooking time. Note different cooking times for each grain ie lentils cook quicker than freekeh).
Mix the rest of the ingredients together in a large mixing bowl and add in the grains.
Dress the salad with lemon juice and olive oil and stir through thoroughly. Make the dressing and drizzle over the top. Season with salt and pepper
Place the salad into a serving bowl, top with a large dollop of Greek yoghurt and garnish with seeds from ½ a pomegranate and the leftover slivered almonds.