Toasted grains with labne and herbs

AT A GLANCE

  • Serves 4 people

  • 200 gm spelt grain (see note)
  • 100 gm faro (see note)
  • 100 gm small green lentils
  • 200 gm quinoa (see note)
  • 100 gm coarse burghul
  • 80 gm (½ cup) raw almonds, coarsely chopped
  • 80 gm (½ cup) sultanas, coarsely chopped
  • 75 gm (½ cup) dried apricots, coarsely chopped
  • 80 ml extra-virgin olive oil
  • 50 ml lemon juice, or to taste
  • ½ cup coarsely chopped flat-leaf parsley
  • 150 gm labne (see note)
  • To serve: baby herbs and dukkah
01   Dry-roast spelt and faro in a frying pan until nutty and fragrant (1-2 minutes), then cook in boiling water, with lentils, until tender (15-20 minutes), drain and refresh under cold running water. Drain well and transfer to a large bowl.
02   Meanwhile, cook quinoa in boiling salted water for 4-5 minutes, add burhgul, cook for another minute, drain well and refresh under cold running water. Drain well and add to spelt mixture.
03   Add almonds, dried fruit, olive oil, lemon juice and parsley, season to taste and toss to combine, then serve scattered with labne, baby herbs and dukkah.
Note Spelt grain, faro and quinoa are available from select health-food shops and delicatessens. Labne, a drained yoghurt cheese usually stored in oil, is available from select delicatessens. Alternatively, if you have time, place thick natural yoghurt in a fine sieve placed over a bowl, cover and refrigerate overnight to drain. Scoop quenelles and serve.

This recipe is from the February 2010 issue of Australian Gourmet Traveller.

Recipe:

MATT WILKINSON, CIRCA, THE PRINCE

Photography:

JOHN LAURIE

Styling:

LISA FEATHERBY

Drinking Suggestion:

2008 PIERRO ‘LTC’. , suggested by LIAM O'BRIEN

View Full Site