Better Homes and Gardens (Australia) - - Summer Favourites -

Prepa­ra­tion time 15 mins plus 20 mins stand­ing Cook­ing time 30 mins Serves 4

1 cup pearl bar­ley

1L wa­ter

Sea-salt flakes and freshly ground

black pep­per, to sea­son

1 cup tri­colour quinoa

500ml chicken stock

2 cups frozen soy beans (edamame) 2 cups baby spinach leaves

2 cups baby rocket leaves

½ cup al­falfa sprouts 4 cups mixed chopped salad veg­eta­bles

(car­rot, cu­cum­ber, toma­toes and beans) 100g feta, crum­bled

2 Tbsp smoked al­monds, chopped

2 Tbsp Kew­pie may­on­naise

1 Tbsp ex­tra vir­gin olive oil

Juice of 1 lemon

½ bunch tar­ragon leaves, finely chopped

STEP 1 Put bar­ley in a large saucepan with wa­ter and sea­son with salt. Bring to a boil over medium heat. Cook for 15 min­utes, then cover and turn off heat. Stand for 10 min­utes, then drain. STEP 2 Put quinoa in a sieve and rinse un­der cold wa­ter for 1 minute. Trans­fer to a medium saucepan with lid, add stock and set over medium heat. Bring to a boil, fit the lid, then turn heat to low. Cook for 10 min­utes un­til liq­uid is ab­sorbed, then stand for 10 min­utes. Fluff with a fork. STEP 3 Soften frozen soy beans in cold wa­ter, then pod. Toss with grains, spinach and rocket in a large bowl, then ar­range in serv­ing bowls. Top with al­falfa and salad veg­eta­bles, then scat­ter with feta and al­monds. STEP 4 Com­bine may­on­naise, oil, juice and tar­ragon in a small blender and puree un­til smooth. Sea­son, then driz­zle over salad bowls to serve.

Mixed grain salad Bud­dha bowl Food bowls are healthy, colour­ful, easy, and you can adapt them to an in­fi­nite ar­ray of flavours.

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