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Vegan mixed grain salad
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Try this versatile salad bursting with grains, seeds, and a flavorful pomegranate dressing. Great as a side or a meal on its own!
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
  • 125.00 ml chopped fresh coriander, plus extra leaves, to serve
  • 125.00 ml 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
  • 40.00 ml pomegranate molasses or dark brown sugar
  • 45g (1/4 cup) currants
Instructions:
  • 1. Bring a pot of salted water to a boil, then add pearl barley and cook for 20 minutes. Introduce quinoa and continue cooking for another 15 minutes until both are tender. Drain, rinse under cold water, and transfer to a bowl. Finally, stir in the lentils.
  • Prepare the dressing by whisking oil, lemon juice, pomegranate molasses, coriander, and cumin in a jug. Season generously, then mix in the currants and let the flavors meld by setting it aside.
  • Toast the walnut pieces and seed mix in a small frying pan over high heat, tossing frequently for about 4 minutes or until golden brown and fragrant. Allow to cool slightly before using.
  • Combine the walnut mixture and dressing with the barley mixture, toss to combine and season well. Mix in the coriander, mint, and green shallot. Transfer to a serving platter, then sprinkle with pomegranate seeds, coriander, and mint leaves.

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