Recipe of the Month: Sweet & Savoury Wholegrain Pomegranate Salad

 

This beautiful fresh, healthy, fibre-filled salad is the perfect

accompaniment to this year’s Christmas spread. A lovely contrast in flavours and textures will leave your guests want more (as well as your secret recipe!)

 

INGREDIENTS

For the salad:

  • 3⁄4 cup (120g) roasted farro (can be purchased at Harris Farm)
  • 3⁄4 cup (135g) raw buckwheat kernels
  • 8 Medjool dates, pitted and sliced
  • 1 cup (150g) pistachios, roughly chopped
  • 1 bunch flat-leaf parsley, leaves picked and roughly chopped
  • 1⁄2 red onion, finely diced
  • Seeds of 1 pomegranate
  • 100g good quality fresh goats cheese

 

For the tahini dressing:

  • 2 tbs tahini
  • 1 1⁄2 tbs fresh lemon juice
  • Salt & pepper, to season
  • 1 tbs extra virgin olive oil
  • 1 tsp ground cumin

 

DIRECTIONS

  1. Place farro and 1 cup (250ml) water in a saucepan over medium heat and bring to the boil. Cover and reduce heat to low.
  2. Simmer for 18 minutes or until all water is absorbed and grains are tender. Drain.
  3. Meanwhile, place buckwheat and 1 cup (250ml) water in a saucepan over medium heat and bring to the boil. Cover with a lid and reduce heat to low.
  4. Simmer for 12 minutes or until all the water has been absorbed and grains are tender. Drain.
  5. Place drained buckwheat and farro in a bowl. Toss to combine. Set aside to cool. For the tahini dressing, combine the tahini and lemon juice in a bowl to form a paste. While whisking, slowly add 1⁄4 cup (60ml) water. Season with salt and pepper, to taste.
  6. Add olive oil, cumin and 2 tbs dressing to buckwheat and farro, and toss to combine. Fold through dates, pistachios, parsley and onion.
  7. Scatter pomegranate seeds and goats cheese over the top of the salad and drizzle with remaining dressing to serve.

 

JORDAN KAIN (APD, MND, EXSPSC)
Dietitian and Exercise Scientist

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