"This dish is textural and the addition of baharat may be a bit full-on, but persist and work with the spice mix," says Charlie Carrington of Colours Kitchen. "Once your palate is accustomed to it, you'll find ways to use it."
- 200 gm buckwheat, rinsed
- 100 gm pearl barley
- 2 red onions, cut into thin wedges
- 100 ml white vinegar
- 100 gm caster sugar
- 1 bunch spring onions, peeled, green tops of 1-2 spring onions thinly sliced, placed in iced water (5 minutes) and drained
- 50 ml olive oil
- 1 tsp baharat spice mixture (see note)
- 100 gm tahini
- 50 ml lemon juice
- 50 gm currants
- 50 gm dried apricot, chopped
- 80 gm roasted sesame seeds
- 1Place buckwheat, barley and 1 litre cold water in a saucepan and bring to a simmer over medium heat. Cook until tender (25 minutes). Drain well and cool.
- 2Add red onion to a heatproof bowl. Bring vinegar, sugar and 100ml water to the boil in a saucepan, stirring to dissolve sugar. Pour vinegar mixture over onion, cover and stand until cooled and pink (20 minutes).
- 3Preheat a cast-iron char-grill pan or barbecue over high heat. Grill white parts of the spring onion, turning occasionally until charred (4-5 minutes). While hot, combine with oil, baharat, tahini and lemon juice in a food processor and blend until smooth (it should look like a black mayonnaise).
- 4Combine buckwheat and barley with currants, apricot and tahini mixture in a bowl. Season well. Transfer to serving plate and top with pickled onion, sliced spring onion and sesame seeds to serve.
Baharat is a spice blend available from Middle Eastern grocers and herbies.com.au.
Drink suggestion: A peppery shiraz, such as 2013 Alain Graillot Syrocco Syrah, from Morocco. Drink suggestion by Charlie Carrington & Anna Riou-lebret.