THIS ANCIENT GRAIN SALAD with pistachios, lentils and dates will blow you away! It's spiked with beautiful middle eastern flavours - sweet, spicy and herbalicious - plus loads of greens. Wholesome and full of flavour, it's perfect for a Meat Free Monday!
Gluten Free | Dairy Free | Refined Sugar Free | Vegan
PISTACHIO AND DATE ANCIENT GRAIN SALAD
In the pan (check the method below for the order of things)
1 cup uncooked Ancient Grain (quinoa & amaranth) mix, rinsed well. Just use Quinoa if you can't find the mix!
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 3/4 cups water
1/2 teaspoon sea salt
1 small onion, diced
1 red capsicum
2 zucchini's sliced lengthways with a peeler
Into a bowl
1 cup cooked brown lentils, drained and rinsed
4 good handfuls of wild rocket
1/2 cup pitted dates, roughly chopped
1/3 cup toasted pistachio nuts, coarsely chopped
Fresh parsley and coriander, for garnish
3 tablespoons extra-virgin olive oil
Juice of one small lemon
Sea salt and freshly ground pepper
1 generous tablespoon sumac
In a wide pot, toast the ancient grain mix over medium heat for 3 minutes or so until the grains are dry and lightly toasted. Add the cumin and fennel seeds and toast another minute, then add water and salt. Bring to a rolling boil, stir, then reduce heat to a simmer and cover. Cook for 20 minutes or until all of the water is absorbed and grains are tender. Use a fork to fluff, cover the pot, and set aside for 5 minutes.
While quinoa is cooking, lightly pan fry the onion in a bit of coconut oil. Add capsicum and zucchini and quickly fry until cooked.
In a bowl, toss the lentils, rocket, dates and pistachios. Add the cooked ancient grain mix and pan fried veggies, mix well and drizzle the dressing over. Toss to coat completely.
Transfer to a large serving bowl or divide among serving plates. Garnish with parsley and coriander and serve warm.
Serves 2 as dinner or 4 as a side
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