This delicious salad is PACKED with ancient grains and seeds, and certainly won’t leave you feeling hungry. Nobody will be disappointed with this sweet, spicy and pomegranate flavoured dressing.
Serves 6
Ingredients
Salad
200g Bio Cheese Feta (1 packet), cubed
220g pearl barley
1/3 cup white quinoa, rinsed
400g can lentils, rinsed and drained
2/3 cup walnut pieces
1/3 cup pepita and sunflower seed mix
½ cup fresh coriander, chopped
½ cup fresh mint, chopped
2 green shallots, thinly sliced
75g pomegranate seeds
Dressing
160ml extra virgin olive oil
60ml fresh lemon juice
2 tbsp. dark brown sugar
2 tsp ground coriander
1 tsp ground cumin
45g currants
Method
Boil a large saucepan of salted water. Add the pearl barley and cook for 20 minutes. Add the quinoa and cook for a further 15 minutes. When cooked, drain and rinse under cold running water.
Transfer pearly barley and quinoa to a bowl. Add the lentils and stir to combine.
To make the dressing, combine the oil, lemon juice, pomegranate molasses, coriander and cumin into a small bowl. Season well. Stir in the currants and set aside.
Toast the walnut pieces and seed mix in a small frying pan over a high heat (for approx. 4 minutes). Allow to cool slightly.
Combine the walnut mixture, barley mixture, coriander, mint and green shallot. Pour dressing and toss. Season to taste.
Transfer to serving platter. Top with pomegranate seeds and Bio Cheese Feta.