Mediterranean
10 Minute Kitchen
Ingredients
2 cups of any of these grains (freekah, wild rice, puy lentils, quinoa, farro, barley, brown rice)
½ bunch coriander, finely chopped
½ bunch parsley, finely chopped
½ a red onion, finely chopped
2 tbsp slivered almonds, roasted, reserve some for garnish
½ cup currants
Salt and pepper to taste
Dressing: juice of ½ lemon
Dressing: ¼ cup extra virgin olive oil
To serve: Greek yoghurt
To serve: seeds from ½ a pomegranate
Method
Cook the grains according to packet instructions. Note different cooking times for each grain — lentils cook quicker than freekah.
Mix the rest of the ingredients together in a large mixing bowl and add in the grains.
Make the dressing and drizzle over the top. Season with salt and pepper.
Place the salad into a serving bowl, top with a large dollop of greek yoghurt and garnish with seeds from ½ a pomegranate and the leftover slivered almonds.
Diana Chan
Diana Chan won MasterChef Australia in 2017 with a precision-led repertoire built on Malaysian-Chinese home cooking. She hosts Asia Unplated, a tour through regional kitchens that treats the home cooks as the experts. Her recipes lean technical without losing the household feel they came from.
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