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

Paul Baker - Botanic Gardens Restaurant Adelaide, Serves 4


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)


40ml Lirah Chardonnay vinegar
1 tbsp Dijon mustard
80 ml grapeseed oil
40ml Mount Zero Organic extra virgin olive oil 


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






Put all ingredients into a pot and bring to boil. 

Leave to cool. 

Strain off all aromas and pour over shaved fennel. 

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