Toasted Mixed Grains With Lemon Labne
Toasted Mixed Grains With Lemon Labne

Toasted Mixed Grains With Lemon Labne

It’s hard to know where to begin – the toasted grains for added flavour, the lemony creamy homemade labne, or the sweet and sour pomegranate molasses. Pre-toasting the grains adds another element to this perfect dish.
Photography: MOWIE KAY

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Serves
4-6
Total Time
50 Minutes
Ingredients
50g of spelt grain
50g of faro
60g of quinoa grains
60g of bulgur
400g of canned green lentils, drained
80g of pistachios, coarsely chopped
75g of dried apricots, coarsely chopped
1 red onion, thinly sliced
150g of mixed micro herbs and leaves
Lemon Labne
500g of Greek yogurt
Grated zest & freshly squeezed juice of 1 lemon
1 garlic clove, crushed
1.5 tsp of salt
Freshly ground black pepper
Pomegranate Dressing
80ml of extra-virgin olive oil
2 tbsp of red wine vinegar
Freshly squeezed juice of 1 lemon
2 tbsp of pomegranate molasses
½ pomegranate, seeds only
A pinch of za’atar
Sea salt & freshly ground black pepper
To Serve
1 tbsp of za’atar
½ pomegranate, seeds only
Olive oil, to drizzle
Method
Step 1
Start the lemon labne the night before. Combine the yogurt, lemon zest and juice, garlic, salt and freshly ground black pepper (to taste) in a bowl, then transfer to a sieve lined with muslin, place over a bowl to catch the liquid and refrigerate overnight to drain.
Step 2
Dry-roast the spelt and faro in a frying pan for 1-2 minutes until nutty and fragrant. Tip the grains into a saucepan, cover with boiling water and simmer for 15-20 minutes until tender, then drain and refresh under cold running water. Drain well and transfer to a large bowl. Meanwhile, cook the quinoa in a pan of boiling salted water for 4-5 minutes, add the bulgur, cook for another minute, drain well and refresh under cold running water. Drain well and add to spelt mixture.
Step 3
Make the pomegranate dressing directly in the serving bowl by whisking all the ingredients together, then season to taste. In the same dish add the green lentils, pistachios, dried apricots, red onion and all the cooked grains, season to taste and toss to combine. Gently mix through all the micro herbs and greens.
Step 4
To serve, on small plates place a dollop of labne to the side and sprinkle with za’atar. Add some of the grainy mix, top with pomegranate seeds, then drizzle with olive oil.

Rice & Grains by Kathy Kordalis, published by Ryland Peters & Small
Photography by Mowie Kay © Ryland Peters & Small

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