This makes a great addition to a modern Australian Christmas table - it's colourful, festive and would make a wonderful vegetarian or vegan Christmas dinner along with the Christmas-spiced vegie filo pie and the stuffing balls.
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 Calombaris'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.
|PER 100G (RAW)||PER SMALL SIZE|
DEFROST INFORMATION: Spring onions and herbs not suitable for freezing. Salad, nuts and dressing may be frozen. Defrost before using.
Pluck and roughly chop the coriander and parsley 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). You can also toss through some extra rocket or baby spinach.