Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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.
- 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.
- 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.)
- Toss to combine. Place onto a platter and scatter over small basil leaves to serve.
