This makes a great addition to a modern Australian Christmas table - it's pretty, festive and would make a wonderful vegetarian Christmas dinner along with the Christmas-spiced vegie filo pie and the quinoa stuffing. It's a chewy, nutty mixture of pearl barley and Puy lentils, studded with colourful cranberries, toasted seeds and nuts and masses of fresh herbs, inspired by George Colombaris's Cypriot grain salad but with a few extra twists and flourishes of our own. We'll be cooking the grains and pulses, making the dressing and toasting the nuts and seeds but we'll supply the herbs as a bundle for you to pluck, keeping them fresh and green till the last minute. On Christmas Day, just pluck and roughly chop the herbs and finely slice the white parts of the spring onions. Mix everything together with the dressing, taste for seasoning and serve, sprinkled with pomegranate seeds (not supplied, sorry, but feel free to buy some!) if you'd like.
Pearl barley, lentils, spring onions, coriander, parsley, preserved lemon, dried cranberries, cumin, slivered almonds, sunflower seeds, pepitas, salt, extra virgin olive oil, lemon juice. (GLUTEN, TREE NUTS)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.