I can imagine this salad would be well recieved being served for dinner at a health farm. It is so full of grains and goodness that it would have all those pumped up people doing cartwheels and jumping for joy. Having said that, it is as packed full of flavour as it is energy delivering nutrients, so absolutely anyone can enjoy it.
The mixture of grains deliver quite a nutty taste, this is livened with the lemon juice, dried apricots and sultanas. The labne is a deliciously different accompaniament and it is followed by a scattering of baby herbs which make it a lovely looking dish (as you can see I couldn’t get my hands on any baby herbs so chopped parsely had to suffice).
With fish tacos followed by this salad, it may appear I am changing tact with my cooking – well I am not and to prove it I am in the midst of planning my Black Forest Cake for tomorrow and for later on in the week, a chocolate ice cream that is so dense and rich, it still retains it’s shape when it melts – don’t go away!
Ingredients
200 grams/7 ounces spelt (wheat berries) grain
100 grams/3.5 ounces faro
100 grams/3.5 ounces small green lentils
200 grams/7 ounces quinoa
100 grams/3.5 ounces coarse burghul
½ cup raw almonds, coarsely chopped
½ cup sultanas (raisins), coarsely chopped
½ cup dried apricots, coarsely chopped
80 ml extra-virgin olive oil
50 ml lemon juice, or to taste
½ cup coarsely chopped flat-leaf parsley
150 grams/5.3 ounces labne (see note)
To serve: baby herbs and dukkah
Dry-roast spelt and faro in a frying pan until nutty and fragrant (1-2 minutes), then cook in boiling water, with lentils, until tender (15-20 minutes), drain and refresh under cold running water. Drain well and transfer to a large bowl.
Meanwhile, cook quinoa in boiling salted water for 4-5 minutes, add burhgul, cook for another minute, drain well and refresh under cold running water. Drain well and add to spelt mixture.
Add almonds, dried fruit, olive oil, lemon juice and parsley, season to taste and toss to combine, then serve scattered with labne, baby herbs and dukkah.
Notes: Spelt grain, faro and quinoa are available from select health-food shops and delicatessens. Labne, a drained yoghurt cheese usually stored in oil, is available from select delicatessens. Alternatively, if you have time, place thick natural yogurt in a fine sieve placed over a bowl, cover and refrigerate overnight to drain. Scoop quenelles and serve.
Source: Circa via Australian Gourmet Traveller
© 2011, Michelle. All rights reserved.
success – my 3 year old ate it!