ANCIENT GRAIN SALAD
PREPARATION: 10min ~ COOK: 10min ~ READY IN: 20min
INGREDIENTS (SERVES 2)
3 tbs pearl cous cous, boiled
2 tbs quinoa, boiled
3 tbs wild rice, boiled
3 pearl barley, boiled
1 pomegranate, seeds only
3 tbs chick peas
1/4 Hillfarm lemon and bayleaf vinegar
1/4 cup sugar
1 red onion, diced
handful of parsley, roughly chopped
handful of mint leaves, roughly chopped
Hillfarm canola oil
Mix together the cous cous, quinoa, rice, barley, pomegranate and chick peas. Minx in the parsley and mint leaves. Set aside.
Add the oil and sugar to a saucepan and bring to the boil. Once the sugar has melted pour over red onion. Set aside for a couple of minutes and then add to the cous cous salad.
Season with salt and pepper, drizzle with oil and serve.