Vegan mixed grain salad

Personas:

Preparación:

Cocción:

Tiempo total:

Ingredientes para

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

Como se hace la

Dificultad: Easy

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.