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

Author

Paul Baker - Botanic Gardens Restaurant Adelaide

Servings

4

Ingredients

• 1 cup Mount Zero Cracked Farro, cooked according to packet instructions
• 1 cup Mount Zero Cracked Freekeh, cooked according to packet instructions
• 1 cup Mount Zero Biodynamic Pearl Barley, cooked according to packet instructions
• ½ bunch parsley, leaves picked and kept whole
• 1 pomegranate, cut in half and seeds removed
• 1 cup barberries
• 1 tsp sumac
• 40ml Mount Zero Chardonnay Verjus
• 1 tbsp Dijon mustard
• 80ml grapeseed oil
• 40ml Mount Zero Organic Extra Virgin Olive Oil
• 800g Greek yoghurt
• 1 tsp Mount Zero Pink Lake Salt
• Zest & juice of 1 lemon
• 2 bulbs of fennel, cored halved and sliced thinly
• 500ml white wine vinegar
• 500ml water
• 2 tbsp coriander seeds
• 5 bay leaves
• 200g sugar
• 30g Mount Zero Pink Lake Salt
• 2 tbsp peppercorns
• 2 fresh chillies

Directions

1. Mix yoghurt, salt and lemon together.
2. Line a mesh container with cheesecloth and fill it with the yoghurt mixture to hang over a bowl in the fridge overnight.
3. The next day, dispose of the liquid and spoon the yoghurt mix into a container to keep aside.
4. 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.
5. Add the fennel to a jar and pour over hot liquid. Leave in the fridge to cool before use.
6. Cook all grains separately and then put aside to cool down to room temperature.
7. Combine cooled grains with all other salad ingredients and pickled fennel.
8. Whisk all salad dressing ingredients together, then toss to combine.
9. Serve in a salad bowl and top with a large spoonful of labne and a sprinkle of sumac.