"This is a real crowd-pleaser, and could be made with any combination of grains, nuts and herbs," says Oliver Edwards, chef at The Summertown Astrologist at Adelaide Hills. Begin a day ahead to strain the yoghurt.
- 115 gm (½ cup) pearl barley
- 90 gm (½ cup) cracked freekeh
- 55 gm (¼ cup) black barley (see note)
- 50 gm (¼ cup) roasted almonds, coarsely chopped
- 4 spring onions, thinly sliced
- ½ cup kale leaves, finely chopped
- ½ cup (loosely packed) mixed herbs, such as mint and coriander, coarsely chopped
- 12 gm (1 cup) puffed buckwheat (see note)
- 250 ml (1 cup) freshly squeezed orange juice, plus extra juice and pulp from ½ orange
- 100 ml rice bran oil or other neutral oil
- 1 tbsp apple cider vinegar
- 400 gm unsweetened plain or Greek-style yoghurt
- 1½ sumac (or to taste)
- 1For labne, place yoghurt in a colander lined with muslin set over a bowl, cover and refrigerate overnight to drain. Season with salt and sumac.
- 2Combine grains in a large saucepan, cover with water and bring to the boil, stirring regularly to prevent sticking, then reduce heat to low and simmer until tender (25-30 minutes). Drain, rinse, then cool on a tray until needed.
- 3For orange dressing, heat orange juice in a saucepan over medium-high heat and reduce until thickened and sticky (10-15 minutes). Strain into a bowl and cool (15 minutes). Slowly whisk in oil until emulsified, season with salt and add vinegar and extra orange juice and pulp.
- 4Mix grains with almond, spring onion, kale and herbs, toss with orange dressing and season with salt to taste. Transfer to serving bowls then top with a spoonful of labne and puffed buckwheat.
Black barley and puffed buckwheat are available from health food stores.
Drink suggestion: A minerally chardonnay, such as Commune of Buttons "Clover". Drink suggestion by Aaron Fenwick.