Mixed Grain & Cherry Salad
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Mixed Grain & Cherry Salad
Recipe By Courtney Roulston
Ingredients
2 cup fresh cherries, halved, pitted
250g Coles 7 grains microwave rice pouch
½ red onion, finely slice into thin wedges
½ can Coles brown lentils, rained, rinsed
2 tsp whole cumin seeds
1/3 cup sesame seeds
½ cup sunflower seeds
½ cup pepita seeds
½ cup slivered almonds
½ bunch flat leaf parsley
½ bunch mint, roughly chopped
Dressing
zest and juice of 1 large lemon
sea salt and black pepper to taste
1 tbsp maple syrup
¼ cup Squeaky Gate extra virgin olive oil
Method
Place the rice pouch into a frying pan over a medium heat with ¼ of a cup of water. Cook for 2 - 3 minutes to refresh the rice (alternatively heat in a microwave for 2 minutes). Set the rice aside in a large mixing bowl to cool.
Place the same pan back onto a medium heat and add in all the seeds and almonds. Cook, stirring for 3 - 4 minutes, or until the seeds are toasted and golden. Set aside in a bowl to cool.
Mix all the dressing ingredients together until combined.
Add the seed mixture to the rice along with the onion, lentils, ¾ of the cherries, parsley, mint and pour over the dressing. Toss well then place the salad onto a serving plate. Scatter over the remaining cherries and some extra mint leaves before serving.
