Vegan mixed grain salad

Vegan mixed grain salad


Serve this delicious salad as a hearty side or make it the main attraction. Its filled with healthy grains and seeds with a sweet, spicy pomegranate dressing.

The ingredient of Vegan mixed grain salad

  1. 220g (1 cup) pearl barley
  2. 70g (1/3 cup) white quinoa, rinsed
  3. 400g can lentils, rinsed, drained
  4. 90g (2/3 cup) walnut pieces
  5. 60g (1/3 cup) pepita and sunflower seed mix
  6. 1/2 cup chopped fresh coriander, plus extra leaves, to serve
  7. 1/2 cup chopped fresh mint, plus extra leaves, to serve
  8. 2 green shallots, trimmed, thinly sliced
  9. 75g punnet pomegranate seeds
  10. 160ml (2/3 cup) extra virgin olive oil
  11. 60ml (1/4 cup) fresh lemon juice
  12. 2 tablespoons pomegranate molasses or dark brown sugar
  13. 2 teaspoons ground coriander
  14. 1 teaspoon ground cumin
  15. 45g (1/4 cup) currants

The instruction how to make Vegan mixed grain salad

  1. Bring a large saucepan of salted water to the boil. Add the pearl barley and cook for 20 minutes. Add the quinoa and cook for a further 15 minutes or until both barley and quinoa are tender. Drain and rinse under cold running water. Transfer to a bowl. Add the lentils and stir to combine.
  2. Meanwhile, to make the dressing, whisk together the oil, lemon juice, pomegranate molasses, coriander and cumin in a jug. Season well. Stir in the currants and set aside to develop the flavours.
  3. Place the walnut pieces and seed mix in a small frying pan over high heat. Cook, tossing the pan often, for 4 minutes or until toasted. Set aside to cool slightly.
  4. Add the walnut mixture and dressing to the barley mixture. Toss to combine. Taste and season well. Add the coriander, mint and green shallot and toss to combine. Transfer to a serving platter. Sprinkle with pomegranate seeds and extra coriander and mint leaves.

Nutritions of Vegan mixed grain salad


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