Mixed Grain, pickled fennel, pomegranate, sumac & labne salad

Paul Baker - Botanic Gardens Restaurant Adelaide, Serves 4


1 cup Mount Zero Biodynamic Cracked Farro, cooked
1 cup Mount Zero Cracked Freekeh, cooked
1 cup Mount Zero Biodynamic Pearl Barley, cooked
½ bunch parsley, whole
1 pomegranate (cut in half and seeds removed)
1 cup barberries
1 tbsp sumac
2 bulbs of fennel, cored halved and sliced thinly


40ml Mount Zero Verjus
1 tbsp Dijon mustard
80 ml grapeseed oil
40ml Mount Zero Coratina Extra Virgin Olive Oil 


800g Greek or regular yoghurt
1 teaspoon salt
1 lemon zest & juice

Pickled Fennel

2 bulbs fennel finely sliced
500ml white wine vinegar
500ml water
2 tbsp coriander seeds
5 bay leaves
200g sugar
30g Pink Lake salt
2 tbsp peppercorns
2 fresh chilli







Mix yoghurt, salt and lemon together. Line a mesh container with cheesecloth and fill it with the yoghurt mixture to hang over a bowl in the fridge overnight. Dispose of the liquid and spoon the yoghurt mix into a container.

Pickled Fennel:

In a small saucepan, lightly toast coriander seeds, bay leaves and peppercorns. Add water, vinegar, salt and sugar and bring to a light simmer until sugar and salt are fully dissolved.

Add the fennel to a jar and pour over hot liquid. Leave in the fridge to cool before use.

Image by Sarah MacDonald
"The grain salad I make all the time, it's fresh, easy to put together, and bloody tasty!" Paul Baker

Recipe Ingredients from the Mount Zero Range