ancient grain salad with spiced yoghurt dressing
Egor Rodichkin, The Riverland Group
4
Mediterranean
Salads
A fresh, herbaceous and nutritious salad with a hearty base of freekeh and French-style green lentils.
Ingredients
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½ cup Mount Zero Wholegrain Freekeh
½ cup Mount Zero French Style Green Lentils
Handful of pumpkin seeds
Handful of pine nuts
Handful of slivered almonds
1 bunch of radishes, finely sliced with a mandolin
100g seedless grapes, halved
2 tbsp baby capers
¼ bunch mint, chopped
¼ bunch parsley, chopped
¼ bunch dill, chopped
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½ cup greek yoghurt
4 tbsp Mount Zero Arbequina Extra Virgin Olive Oil
2 tbsp sherry vinegar
2 tbsp honey
1 tsp ground cumin
Directions
Cook the freekeh and lentils until tender in salty water.
Once cooked, chill freekeh and lentils in a fridge.
Gently toast the seeds and nuts in a pan over medium heat, then removed to cool down.
Combine all dressing ingredients and whisk together.
Assemble salad and pour over dressing, allow it to soak into the salad for 5-10 minutes before serving.