FIVE-GRAIN SALAD

SERVES 6 PREP + COOK 45 MINS

1/ cup black quinoa, rinsed

3 2/ cup cold water

3 1/ cup couscous

3 1/ cup boiling water

3 1/ cup barley

3 1/ cup wholegrain

3 greenwheat freekeh

1/ cup brown rice 3 3 oranges 1 red apple, unpeeled, thinly sliced 1 small red onion, thinly sliced 1 cup parsley leaves 1/ cup mint leaves

2 1/ cup olive oil

3 200g goat’s feta, crumbled ½ cup chopped Brazil nuts

1 Place quinoa and cold water in a small saucepan. Bring to boil. Reduce heat to low. Simmer, uncovered, 15 mins, stirring occasionally, until most of the water is absorbed. Remove from heat, cover, stand 5 mins.

2 Meanwhile, combine couscous with boiling water in a large heatproof bowl. Cover, stand for 5 mins until liquid is absorbed, fluffing with fork occasionally.

3 Cook barley, freekeh and rice in a large saucepan of boiling water 25 mins until tender. Drain. Rinse under cold water, drain well.

4 Remove rind from oranges with a zester. Cut top and bottom from each orange. Cut off white pith, following the curve of the fruit. Holding fruit over a bowl to catch juices, cut down both sides of the white membrane to release each segment. Reserve juice.

5 Place all grains, rind and orange segments in a large bowl with apple, onion and herbs. Toss to combine. Season to taste.

6 To make dressing, place oil and 2 tbsp of reserved juice in a screw-top jar. Shake well. Season to taste.

7 Add dressing to salad with half feta. Toss gently to combine. Serve salad on a platter topped with Brazil nuts and remaining feta.