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Vegan mixed grain salad

 Ready in: 55 minutes  6 portions


  • 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
  • 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


Step 1
Bring 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,
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
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.
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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