Name: Grain salad with dukkah and pickled pomegranate
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
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

Grain salad with dukkah and pickled pomegranate

A festive favourite that's quick and easy.

White bowl with salad of chunky chopped beetroot, shredded parsley and brow lentils, with a bronze fork. — Beetroot, feta and lentil salad

Serves 2

Prep

10M

Cook

25M

Total

35M

Instead of baby radishes, substitute summer veggies such as zucchini, asparagus or patty pan squash.

For more Christmas recipes like this, see our December issue on sale now!

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

1.Heat 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.

2.Meanwhile, for pickled pomegranate, combine vinegar, sugar and 2 tsp salt in a small bowl. Stir to dissolve sugar. Add pomegranate arils and set aside.

3.Transfer grains to a large bowl, set aside to cool. Add herbs and toss to combine.

4.Transfer 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.

Recipe by Jessica Brook

Styling by Lucy Busuttil