200 gmspelt grain (see note)100 gmfaro (see note)100 gmsmall green lentils200 gmquinoa (see note)100 gmcoarse burghul 80 gm(½ cup) raw almonds, coarsely chopped80 gm(½ cup) sultanas, coarsely chopped75 gm(½ cup) dried apricots, coarsely chopped80 mlextra-virgin olive oil50 mllemon juice, or to taste½ cupcoarsely chopped flat-leaf parsley150 gmlabne (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.
Note 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 yoghurt in a fine sieve placed over a bowl, cover and refrigerate overnight to drain. Scoop quenelles and serve.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.
“At Circa, we’re lucky enough to have a kitchen garden which supplies us with many of the specialty herbs we use in our dishes, such as the chickpea shoots we use to garnish this dish, which are also available from growers’ markets or specialist greengrocers. If you can’t find them, garnish with a combination of baby herbs or cress instead. It is essential to have high levels of lemon juice for acidity, which cuts through the grains and labne.”