Pomegranate & Mint Mixed-grain Salad (vg)

Adapted from a recipe by Honey & Co.

Serves: 4-6

Prep time: 15 minutes

Cooking time: 15 minutes

Ingredients:

200g bulgar wheat & quinoa mix (or other grain mix as preferred)

1/2 pomegranate, seeds removed

1 tbsp. pomegranate molasses 

1 tsp. extra virgin olive oil 

20g flat-leaf parsley, roughly chopped

20g fresh mint, roughly chopped 

1 tbsp. dried mint 

75g currants 

60g pistachios

Method:

• Preheat the oven to 180°C. 

• Rinse the raw grains thoroughly in cold water, then add to a pan along with 400ml of boiling water. 

• Bring to the boil, and then reduce to simmer for 15 minutes until the grains are cooked. 

• Meanwhile, roast the pistachios in a small baking tray for 5-10 minutes, turning regularly, until lightly browned. Be careful as they burn very quickly. Remove from the oven, allow to cool and then roughly chop nuts. 

• You can also make the salad dressing, whilst the grains are cooking.

• Empty the grains into colander, drain off any excess water, and transfer to a large mixing boil. Add all other salad ingredients to the bowl, except a few pomegranate seeds, pistachios and herbs which you should reserve for garnish. Mix thoroughly and season with salt & pepper to taste.

• Transfer salad to a large serving bowl and garnish as desired with reserved ingredients. 

• Delicious served either warm or cold with the dressing below. Keeps in refrigerator for approx. 2 days; improves as flavours mingle. 

Creamy Tahini Dressing:

Prep time: 10 minutes 

Serves: 4-6

Ingredients:

80ml (approx. 5 tbsp.) tahini 

juice of 1 lemon 

1 tbsp fresh mint or parsley, roughly chopped

1/2 tsp cumin 

1/2 tsp cayenne pepper 

1 clove of garlic, crushed 

5-6 tbsp lukewarm water

Method:

• Using a fork beat together tahini, lemon juice, and garlic in a small mixing jug. Mixture will thicken slightly. 

• Add the water, a tbsp at a time, whisking after each time to blend until you reached your desired consistency. 

• Stir in spices, chopped herbs and season with sea and pepper. 

• Keeps in the fridge, covered, for up to 5 days.