Three grain salad

Name: Three grain salad
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 1 cup Black beluga lentils (Cooked as per packets instructions ); 1 cup Wholegrain Freekeh (Cooked as per packets instructions ); 1 cup Pearled farro (Cooked as per packets instructions ); 2 tbls Extra virgin olive oil; 2 tsp Sea salt; 2 cups Fresh herbs (Chopped; I use mint, dill and chives ); 1/2 cup Almonds; 1/2 cup Dried cranberries; 2 Lemons (Zest and juice); 2 tbls Dukkah

Felicity MacLeod

Prep 10 mins10m

Cook 1 hr1h

Serves 6

This salad is great topped with hot smoked salmon or goats cheese or as a side to your Sunday roast lamb.

↬ Adapted from Mount Zero - recipe card from the Fitzroy Mills Market

Ingredients

1 cup Black beluga lentils (Cooked as per packets instructions)
1 cup Wholegrain Freekeh (Cooked as per packets instructions)
1 cup Pearled farro (Cooked as per packets instructions)
2 tbls Extra virgin olive oil
2 tsps Sea salt
2 cups Fresh herbs (Chopped; I use mint, dill and chives)
½ cup Almonds
½ cup Dried cranberries
2 Lemons (Zest and juice)
2 tbls Dukkah

Instructions

Keep screen awake

1
Cook all grains individually as per box instructions, allow to cook.
2
In large mixing bowl, add grains, herbs, nuts and dried fruit to combine.
3
In small bowl mix lemon juice, olive and salt.
4
Dress salad with dressing top with dukkah, goats cheese or hot smoked salmon.
5
Salad keeps for up to three days in the fridge.

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