Grains with kale, orange and labne

SERVES 6 // PREP TIME 20 MINS // COOK 35 MINS (PLUS STRAINING)

“This is a real crowd-pleaser, and could be made with any combination of grains, nuts and herbs,” says Edwards. Begin a day ahead to strain the yoghurt. Pictured p99.

115 gm (½ cup) pearl barley 90 gm (½ cup) cracked freekeh 55 gm (¼ cup) black barley (see note) 50 gm (¼ cup) roasted almonds, coarsely chopped 4 spring onions, thinly sliced ½ cup kale leaves, finely chopped

½ cup (loosely packed) mixed herbs, such as mint and coriander, coarsely chopped 12 gm (1 cup) puffed buckwheat (see note) ORANGE DRESSING 250 ml (1 cup) freshly squeezed orange juice, plus extra juice and pulp from 1⁄2 orange 100 ml rice bran oil or other neutral oil 1 tbsp apple cider vinegar LABNE 400 gm unsweetened plain or Greek-style yoghurt 1½ tbsp sumac (or to taste) 1 For labne, place yoghurt in a colander lined with muslin set over a bowl, cover and refrigerate overnight to drain. Season with salt and sumac.

2 Combine grains in a large saucepan, cover with water and bring to the boil, stirring regularly to prevent sticking, then reduce heat to low and simmer until tender

(25-30 minutes). Drain, rinse, then cool on a tray until needed. 3 For orange dressing, heat orange juice in a saucepan over medium-high heat and reduce until thickened and sticky (10-15 minutes). Strain into a bowl and cool (15 minutes). Slowly whisk in oil until emulsified, season with salt and add vinegar and extra orange juice and pulp. 4 Mix grains with almond, spring onion, kale and herbs, toss with orange dressing and season with salt to taste. Transfer to serving bowls then top with a spoonful of labne and puffed buckwheat.

Note Black barley and puffed buckwheat are available from health food stores.

Wine suggestion A minerally chardonnay, such as Commune of Buttons “Clover”.