Instead of baby radishes, substitute summer veggies such as zucchini, asparagus or patty pan squash.
Grain salad with dukkah and pickled pomegranate
A festive favourite that's quick and easy.
- 10 mins preparation
- 25 mins cooking (plus pickling, cooling)
- Serves 2
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Ingredients
- 60 ml (¼ cup) extra-virgin olive oil
- 1 golden shallot, finely chopped
- 2 tbsp golden raisins, chopped
- 60 gm each barley, tri-colour quinoa and freekeh, rinsed
- 500 ml vegetable stock, heated
- ¼ cup each finely chopped dill, flat-leaf parsley and mint
- 6 baby radishes, thinly sliced
- 100 gm sheep's milk feta, crumbled
- 1 tbsp dukkah
- Dill sprigs and mint leaves, to serve
Pickled pomegranate
- 2 tbsp red wine vinegar
- 1 tbsp caster sugar
- 1 small pomegranate, arils removed
Method
- 1Heat oil in a deep frying pan over medium-high heat. Add shallot and raisins, cook until softened (3-4 minutes). Add grains and stir to coat well in oil mixture, add stock and 100ml boiling water, season to taste and bring to the boil. Reduce heat to low, cover with a tight-fitting lid or foil and cook, without uncovering, until grains are tender (25 minutes). Remove from heat and stand for 5 minutes without uncovering.
- 2Meanwhile, for pickled pomegranate, combine vinegar, sugar and 2 tsp salt in a small bowl. Stir to dissolve sugar. Add pomegranate arils and set aside.
- 3Transfer grains to a large bowl, set aside to cool. Add herbs and toss to combine.
- 4Transfer grain salad to a serving platter; top with radishes and feta. Spoon over dressing, sprinkle with dukkah and scatter with dill and mint, to serve.
