MIXED GRAINS WITH TOASTED CHICKPEAS, FIG AND BAHARAT DRESSING

SERVES 4 AS A MAIN OR 6 AS A SIDE

This works as a standalone meal or a wonderful side to lamb. It also has phenomenal holding power, so last night’s leftovers can stretch to a few superb lunches during the week.

• 100 g tri-colour quinoa

• 110 g pearl barley

• 100 g freekeh

• 625 ml vegetable or chicken stock

• 1 × 425 g tin of chickpeas, drained and thoroughly rinsed

• 2 tbsp olive oil

• 1 tbsp Baharat spice mix*

• 1 tsp ground coriander

• 3 tbsp chopped flat-leaf (continental) parsley

• 1 tbsp dill

• 70 g smoked almonds

• 3 tbsp pepitas

FIG AND BAHARAT DRESSING

• 80 g dried figs, finely chopped

• 60 ml olive oil

• ½ large lemon, juiced

• 2 tsp Baharat spice mix

Place all the grains and stock in the bowl of your slow cooker. Close the lid and cook on low for 1 hour. If there is still some liquid remaining, remove the lid and continue cooking for

10–15 minutes or until the grains are cooked through and the liquid has evaporated. Set aside to cool.

Preheat the oven to 170°C.

Spread the chickpeas on a large baking tray lined with baking paper. Combine the olive oil, Baharat spice mix and coriander in a small bowl, then drizzle over the chickpeas. Roast in the oven until crisp, about 30–40 minutes. To make the dressing, combine all the ingredients in a bowl.

Add the herbs, cooled grains and toasted chickpeas to a bowl. Toss gently to combine, then add the smoked almonds and pepitas. Toss again, then check for seasoning before drizzling over the dressing to serve.

* Baharat spice mix can be found at speciality grocers, or you can try making your own.