1 cup cooked Farro
1 cup cooked Freekah
1 cup cooked Pearled Barley
½ bunch parsley picked
1 pomegranate (cut in half and seeds removed)
1 cup barberries
1 tbsp sumac
2 bulbs fennel (see recipe)
Dressing
40ml Lirah Chardonnay vinegar
1 tbsp Dijon mustard
80 ml grapeseed oil
40ml Mount Zero Organic extra virgin olive oil
Labne
800g greek or regular yogurt
1 teaspoon salt
1 lemon zest & juice
Mix together in a bowl
Line a mesh container with cheese cloth and hang over a bowl overnight.
Dispose of liquid and spoon yoghurt mix into a contain and store in refrigerator
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 tblsp peppercorns
2 fresh chili
