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Pulse salad

Name: Pulse salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1 cup (200g) tri-colour quinoa; ½ cup (100g) pearl barley; ½ cup (60g) podded broad beans; ½ cup (85g) buckwheat, toasted; ½ cup (80g) seed mix, toasted; 400g watermelon, skin removed, cut into thin wedges; 1 bunch of mint leaves picked and chopped; 1 bunch of flat-leaf parsley, leaves picked and chopped; 150g feta, sliced; 200g mixed leaves; ½ tbs coriander seeds, toasted; ¼ star anise, toasted; ½ cup (125ml) extra virgin olive oil; ½ bunch basil, leaves picked, small leaves reserved to serve; Finely grated zest and juice of 1 lemon

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by Colin Fassnidge

4Fourteen Chef, My Kitchen Rules Judge

Sep 02, 2019

This meat-free meal is full of texture, crunch and fresh summer flavours.

1 cup (200g) tri-colour quinoa
½ cup (100g) pearl barley
½ cup (60g) podded broad beans
½ cup (85g) buckwheat, toasted
½ cup (80g) seed mix, toasted
400g watermelon, skin removed, cut into thin wedges
1 bunch of mint leaves picked and chopped
1 bunch of flat-leaf parsley, leaves picked and chopped
150g feta, sliced
200g mixed leaves

Vierge dressing

½ tbs coriander seeds, toasted
¼ star anise, toasted
½ cup (125ml) extra virgin olive oil
½ bunch basil, leaves picked, small leaves reserved to serve
Finely grated zest and juice of 1 lemon

Method

1.

For the dressing, place seeds, star anise, oil, basil and zest in a blender. Blitz 1 minute or until green. Add lemon juice, season. Stir to combine. Stand for 1 hour to infuse flavours if time allows. Strain through a fine sieve.
2.

Cook quinoa and pearl barley, separately, to packet instructions. Drain and cool. Blanch broad beans in salted boiling water for 1-2 minutes. Drain and plunge into chilled water. Remove skin.
3.

Place peeled broad beans into a large bowl. Add quinoa, pearl barley, buckwheat, seeds, melon, herbs, feta, leaves and about half the dressing, or more to taste. (Keep the remaining dressing for a future use.)
4.

Toss to combine. Place onto a platter and scatter over small basil leaves to serve.