GRAIN AND VEGETABLE SALAD Ingredients 250ml red quiona 250ml pearl barley 100g baby carrots, halved 2 sweet corn cobs, kernels removed 125g baby vine tomatoes 100g gherkin cucumbers, sliced diagonally 2 avocado pears, diced and sprinkled with lemon juice
Starters
Dressing 250ml chopped mixed herbs (dill, mint, parsley, coriander) 125ml lemon juice 250ml olive oil 10ml chopped garlic 1 mild red chilli, seeded and chopped 1 shallot, finely chopped
Method Cook the quinoa in 500ml of water for 20 minutes until cooked.
Remove from the heat and set aside covered for about 10 minutes. Cook the barley in water for 20-30 minutes until soft, then drain. Pour some of the dressing over the quinoa and the barley. Arrange the vegetables and grains on a platter and drizzle the remaining dressing over the vegetables before serving.
