Festive grain salad
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.
Fresh product, not suitable for freezing.
Allow the salad to come to room temperature. Pluck and roughly chop the coriander and parsley and finely slice the white parts of the spring onions. Mix everything together with the sachet of dressing, taste for seasoning and serve, sprinkled with pomegranate seeds (not supplied). You can also toss through some extra rocket or baby spinach.