Mixed grain salad
15 minutes
Preparation time
28 minutes
Cooking time


100 g (½ cup) quinoa

80 g (½ cup) cracked freekeh

100 g (½ cup) barley

125 ml (½ cup) verjuice

75 g (½ cup) currants

80 g (½ cup) whole almonds

50 g (⅓ cup) whole pistachios

50 g (⅓ cup) pine nuts

½ bunch parsley

½ bunch mint

½ bunch coriander

1 lemon, zested

2 tbsp extra virgin olive oil

Salt flakes and pepper, to taste


To serve

100 g Greek yoghurt

1 pomegranate, deseeded


  1. Combine quinoa, freekeh and barley in unperforated steam container. Add 400ml water and steam at 100˚C for 20 minutes until grains are tender and water has been absorbed.
  2. Preheat oven on Fan Plus at 160°C.
  3. Whilst the grains are cooking, place the verjuice and currants in a small saucepan. Heat on a medium-high heat, induction setting 7, until the verjuice begins to boil. Remove from the heat and set aside.
  4. Place the almonds, pistachios and pine nuts on a baking tray, and place in the oven on shelf level 2. Roast for 5-8 minutes or until nice and golden. Once cooked, transfer to a chopping board to cool for 5 minutes, before roughly chopping.
  5. Place the nuts in a large salad bowl, along with the currants and verjuice. Finely chop all of the herbs and add to the bowl, along with the lemon zest.
  6. Once the grains have cooked, drain off any excess liquid, and allow to cool for a few minutes before adding to the bowl with the nuts and herbs.
  7. Stir to combine, add the olive oil and season with salt to taste.
  8. Transfer to a serving dish or platter, and top with some Greek yoghurt and pomegranate seeds.


Share some inspiration

We appreciate the share

The recipe has been shared with your contact, we hope they enjoy this recipe.

1 Session selected

  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



Total $0.00