Bringing a “plate” to my friend’s BBQ.

My friend Kim hosted the second BBQ of the season on Sunday. She’s always a great host but has no confidence in the kitchen and can barely work her own oven, let alone sharpen a knife. Bearing this in mind, I was all too happy to bring a couple of salads along when she asked and took the opportunity to cook things that might be a bit higher in fat than I’d usually make. I made myself feel better about this with the knowledge that they were going to be shared around so, Alex and I wouldn’t be finishing them by ourselves.

Mixed Grain Salad
100g red quinoa, rinsed
100g white quinoa, rinsed
100g French green lentils, rinsed
100g pearl barley, rinsed
30g butter
2 cloves garlic. crusned
2 sprigs thyme, leaves picked
25g pumpkin seeds
25g sunflower seeds
25g chopped almonds
1/4 bunch mint
1/4 bunch parlsey
2 spring onions, sliced
Sherry dressing
2 tbsp sherry vinegar
1 tbsp sugar
120ml extra virgin olive oil
salt and pepper

For the mixed grain salad, place red and white quinoa in separate saucepans, cover with cold water to come about 1cm over quinoa. Cover and bring to the boil over medium heat, then reduce heat and simmer for 10 – 12 minutes or until water is absorbed.

Meanwhile, cook lentils in a saucepan of water for 15 – 20 minutes until tender, then drain. Toast pearl barley in a dry frying pan until golden, then transfer to a saucepan and cover with cold water. Cook for 15 – 20 minutes until tender, then drain.

Melt butter in a small saucepan and when foaming add garlic, thyme, pumpkin seeds, sunflower seeds and almonds and cook until toasted. Remove from heat and cool. Coarsely chop mint and parsley. Combine grains, seeds and almonds in a bowl with chopped herbs.

For dressing, combine vinegar, sugar and oil in a small bowl and whisk well. Season with salt and pepper and a squeeze of lemon juice. Drizzle dressing over salad and toss to combine. Garnish with spring onions.

Serves 6

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