mixed grain salad with pickled fennel, pomegranate, sumac & labne
"The grain salad I make all the time. It's fresh, easy to put together, and bloody tasty!" Paul Baker
4
Paul Baker - Botanic Gardens Restaurant Adelaide
Directions
Labne
Mix yoghurt, salt and lemon together.
Line a mesh container with cheesecloth and fill it with the yoghurt mixture to hang over a bowl in the fridge overnight.
The next day, dispose of the liquid and spoon the yoghurt mix into a container to keep aside.
Pickled Fennel
In a small saucepan, lightly toast coriander seeds, bay leaves and peppercorns. Add water, vinegar, salt and sugar and bring to a light simmer until sugar and salt are fully dissolved.
Add the fennel to a jar and pour over hot liquid. Leave in the fridge to cool before use.
Grain Salad
Cook all grains separately and then put aside to cool down to room temperature.
Combine cooled grains with all other salad ingredients and pickled fennel.
Whisk all salad dressing ingredients together, then toss to combine.
Serve in a salad bowl and top with a large spoonful of labne and a sprinkle of sumac.
