Spiced Grain Salad

by Ian Oakes




You'll need

  • 80g red or black quinoa
  • 80g freekeh
  • 80g faro or spelt
  • 1 large brown onion diced
  • 2 cloves garlic sliced
  • 1 tbsp. toasted and then ground cumin seeds
  • 2 tbsp. toasted and ground coriander seeds
  • 1 tbsp. toasted and ground fennel seeds
  • 1 cinnamon quill
  • Zest of 1 lemon, reserve lemon for juice
  • ½ tsp. dried chilli flakes
  • 1 green birds eye chilli, diced
  • 1 tsp. chopped rosemary
  • 100g toasted whole almonds (we toast ours with olive oil, sea salt, cayenne pepper and rosemary)
  • ½ bunch of picked chopped flat leaf parsley
  • ½ bunch picked chopped coriander, reserve 4-5 sprigs for garnish
  • ½ bunch picked chopped mint
  • 50g currants soaked in earl grey tea
  • Juice from 1 lemon
  • 50mL olive oil
  • 25mL sherry vinegar
  • Seeds from 1 pomegranate (when in season)
  • 70g labne (see recipe below, to be made the day before)
  • Pinch of sumac
  • Labne
  • ---------------
  • 150 g natural yoghurt
  • Pinch sea salt
  • Squeeze of lemon juice

Here's how

  1. For the Labne
  2. Combine ingredients in a mixing bowl. Line a sieve with cheesecloth (or a clean chux cloth). Set over a bowl to catch whey. Pour the mixture into the lines sieve and cover. Refrigerate for at least 6 hours or overnight.
  3. For the Spiced Grain Salad
  4. Warm olive oil in a medium sized pan, add onion and soften on a medium heat.
  5. Add the ground spices and cinnamon and stir in, then add lemon rind, chilli and rosemary. Stir to combine then remove from heat.
  6. Divide this mix in equal parts into three separate baking trays.
  7. In the first baking tray add the quinoa, stirring in 100mL of water. Cover with foil and bake at 200 degrees for approximately 25 minutes or until tender. Allow to cool in the tray, fluffing with a fork every 15 mins.
  8. In the second tray add the freekeh, stirring in 120mL of water. Cover with foil and bake at 200 degrees for approximately 30 minutes or until tender. Allow to cool in the tray, fluffing with a fork every 15 mins.
  9. In the third tray add the faro (or spelt) stirring in 190mL of water. Cover with foil and bake at 200 degrees for approximately 40-60 minutes or until tender. Allow to cool in the tray, fluffing with a fork every 15 mins.
  10. Once all grains are at room temperature, combine together in a large mixing bowl. Add almonds, chopped herbs, currants, lemon juice, olive oil, sherry vinegar and salt and pepper. Mix well.
  11. Place into serving bowl. Finish with labne, pomegranate seeds and coriander sprigs. Sprinkle with sumac.

About the Author

Ian Oakes

Ian Oakes was born and raised in Sydney and with it came his enthusiasm for fresh, quality food that reflects the Australian way of life. Ian is passionate about using seasonal, locally sourced produce to create innovative dishes and memorable flavours. Ian consulted across a selection of Sydney... Read Full Bio

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