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

Paul Baker - Botanic Gardens Restaurant Adelaide, Serves 4

Ingredients

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 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 salt
2 tblsp peppercorns
2 fresh chili

 

 

 

 

Method

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.

 

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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

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