Grain salad with tahini, grilled spring onion and ba­harat dress­ing


Gourmet Traveller (Australia) - - Colour My World -

“This dish is tex­tu­ral and the ad­di­tion of ba­harat may be a bit full-on, but per­sist and work with the spice mix,” says Car­ring­ton. “Once your palate is ac­cus­tomed to it, you’ll find ways to use it.”

200 gm buck­wheat, rinsed 100 gm pearl bar­ley 2 red onions, cut into thin wedges 100 ml white vine­gar 100 gm caster su­gar 1 bunch spring onions, peeled, green tops of

1-2 spring onions thinly sliced, placed in iced wa­ter (5 min­utes) and drained 50 ml olive oil

1 tsp ba­harat spice mix­ture

(see note)

100 gm tahini

50 ml lemon juice

50 gm cur­rants

50 gm dried apri­cot, chopped 80 gm roasted sesame seeds

1 Place buck­wheat, bar­ley and 1 litre cold wa­ter in a saucepan and bring to a sim­mer over medium heat. Cook un­til ten­der (25 min­utes). Drain well and cool.

2 Add red onion to a heat­proof bowl. Bring vine­gar, su­gar and 100ml wa­ter to the boil in a saucepan, stir­ring to dis­solve su­gar. Pour vine­gar mix­ture over onion, cover and stand un­til cooled and pink (20 min­utes).

3 Pre­heat a cast-iron char-grill pan or bar­be­cue over high heat. Grill white parts of the spring onion, turn­ing oc­ca­sion­ally un­til charred (4-5 min­utes). While hot, com­bine with oil, ba­harat, tahini and lemon juice in a food pro­ces­sor and blend un­til smooth (it should look like a black may­on­naise).

4 Com­bine buck­wheat and bar­ley with cur­rants, apri­cot and tahini mix­ture in a bowl. Sea­son well.

Trans­fer to serv­ing plate and top with pick­led onion, sliced spring onion and sesame seeds to serve.

Note Ba­harat is a spice blend avail­able from

Mid­dle Eastern gro­cers and her­

Wine sug­ges­tion

A pep­pery shi­raz, such as 2013 Alain Grail­lot

Sy­rocco Syrah, from Morocco.

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