Salad of Ancient Grains with Feta and Kasundi

Ingredients:

• ½ cup quinoa
• ½ cup pearl barley
• ¼ cup French green lentils
• 100ml olive oil
• 2 tablespoons blonde sultanas
• 2 tablespoons almonds, roughly chopped
• 200g goat’s feta, crumbled
• 2 shallots, finely sliced
• ¼ cup flat leaf parsley, washed and chopped
• 20 mint leaves, washed and chopped
• ½ bunch watercress (small leaves) or your choice of
• seasonal herbs/greens
• sea salt and cracked black pepper
• 1 lemon, juiced
• 5 tablespoon Black Earth Kasundi

Method:

When cooking the grains wash them all in cold water to remove any dust and dirt particles. Remember never to salt the water whilst cooking them, always salt once they are cooked.

Cook the quinoa according to instructions on the packet. Once cooked strain and let them steam dry until at room temperature.

Place ½ cup pearl barley in 5 cups of cold water. Bring to the boil then simmer for 25-35 minutes. Check to see if cooked, then strain and let them steam dry until at room temperature.

Cook the lentils according to instructions on the packet. Once cooked, strain then place into a container in the fridge until cool.

To assemble salad, in a large bowl mix together the cooked quinoa, pearl barley, lentils and all other ingredients except the kasundi. Reserve a little chopped parsley, mint and some watercress to garnish. Check the seasoning then place gently in a fluffing motion into your serving bowls or dishes. Spoon some of the kasundi over the top then garnish with the remaining herbs.

Serves 2-4