Grain salad with tahini, grilled spring onion and baharat dressing

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

“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 herbies.com.au

Wine suggestion

A peppery shiraz, such as 2013 Alain Graillot

Syrocco Syrah, from Morocco.