| Ready in: 55 minutes | 6 portions |
Ingredients
- 220g (1 cup) pearl barley
- 70g (1/3 cup) white quinoa rinsed
- 400g can lentils, rinsed, drained
- 90g (2/3 cup) walnut pieces
- 60g (1/3 cup) pepita and sunflower seed mix
- 1/2 cup chopped fresh coriander, plus extra leaves, to serve
- 1/2 cup chopped fresh mint, plus extra leaves, to serve
- 2 green shallots, trimmed, thinly sliced
- 75g punnet pomegranate seeds
Dressing
- 160ml (2/3 cup) extra virgin olive oil
- 60ml (1/4 cup) fresh lemon juice
- 2 tablespoons pomegranate molasses or dark brown sugar
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 45g (1/4 cup) currants
Instructions
Step 1Bring a large saucepan of salted water to the boil.
Add the pearl barley and cook for 20 minutes.
Add the quinoa and cook for a further 15 minutes
or until both barley and quinoa are tender.
Drain and rinse under cold running water.
Transfer to a bowl.
Add the lentils and stir to combine.
Step 2
Meanwhile, to make the dressing, whisk together the oil,
Meanwhile, to make the dressing, whisk together the oil,
lemon juice, pomegranate molasses,
coriander and cumin in a jug.
Season well.
Stir in the currants and set aside to develop the flavours.
Step 3
Place the walnut pieces
Place the walnut pieces
and seed mix in a small frying pan over high heat.
Cook, tossing the pan often, for 4 minutes or until toasted.
Set aside to cool slightly.
Step 4
Add the walnut mixture and dressing to the barley mixture.
Add the walnut mixture and dressing to the barley mixture.
Toss to combine.
Taste and season well.
Add the coriander, mint and green shallot and toss to combine.
Transfer to a serving platter.
Sprinkle with pomegranate seeds and extra coriander and mint leaves.
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