Quinoa, Black Lentil & Roasted Barley Salad With Chickpeas, Cauliflower, Brussels Sprouts & Pomegranate In Apple Cider Vinegar

Unveiled at the 2015 Australian Grains Industry Conference gala dinner in Melbourne, IYP Australian advocate Simon Bryant announced the National Signature Dish Recipe Competition winner, "Quinoa, Black Lentil & Roasted Barley Salad With Chickpeas, Cauliflower, Brussels Sprouts & Pomegranate In Apple Cider Vinegar".

Mrs Victor was inspired to create this dish upon moving to Australia with her husband and son from Malaysia. “One of the first dishes I tasted upon moving to Australia was at our good friend’s family farm where I first tried this mix of ingredients," she said.

“I was blown away by the freshness of the ingredients and reinterpreted the salad to make it my own, adding pulses for a different flavour and to add more texture. My family loved it, and when I saw the IYP recipe competition, I knew I had to enter it.”

After reviewing over 60 amateur recipe submissions from across Australia with fellow judge’s renowned pastry chef Pierrick Boyer, food director at taste.com.au magazine Michelle Southan and leading dietician Emma Stirling, Mr Bryant declared the dish a standout entry.

“It was great to see so many entries for the Signature Dish Competition with outstanding creativity. The winning dish had tonnes of great flavours while incorporating plenty of protein with some other complementary grains and a fistful of fresh veggies - my kind of food,” he said.

Category:

World's Greatest Pulse Dishes, Appetizers, Snacks & Sides, Mains

Pulse/Diet:

Vegetarian, Vegan, Lactose-free, Gluten-free, Lentils, Chickpeas

World's Greatest Pulse Dishes

Preparation time 15m

Cooking time 1h

Ingredients

For 4 Person(s)

Quinoa, Black Lentil & Roasted Barley Salad With C

1/2 cup red quinoa
1/4 cup black lentil
1/2 cup chickpeas, soaked overnight
1/2 cauliflower head, florets picked off and hard stem discarded
10 Brussels sprouts, sliced in half
1 celery stick, cut in half
1 spring onion
2 cloves garlic, roughly chopped
1 tsp ground cumin
1 tsp ground coriander
4 tbsp olive oil
1 tsp paprika powder
1 tsp white pepper
1/2 cup parsley, chopped
6 mint leaves, chopped
1 pomegranate, seeds only (for garnish)

Dressing

1/2 cup extra virgin olive oil
1/4 cup parsley, chopped
1/4 cup apple cider vinegar
1/4 lemon, juiced
1/4 tsp paprika powder
1/2 tsp ground white pepper
6 mint leaves, chopped

Directions

Preheat fan forced oven to 180 degrees Celsius.

Cook red quinoa and black lentils together with 1 garlic clove and half a celery stick in a pot using twice the amount of water to the pulses. Cook for 20 mins until soft. Fluff with a fork and cool.

At the same time, cook soaked chickpeas and barley in some water for 30 minutes. Drain and add to a large oven proof dish.

To the same dish, add the cauliflower florets, brussel sprouts, celery stick, garlic clove, ground cumin, coriander, paprika, white pepper, parsley and olive oil and mix well. Roast in the oven for 30 minutes until the veggies start to brown, then remove.

Stir in the cooked black quinoa, black lentil, pomegranate and mint leaves.

For the dressing, mix together olive oil, parsley, apple cider vinegar, lemon juice, paprika, black pepper and mint leaves in a jar and shake until well mixed.

Pour dressing over salad and mix well. Serve warm or cold.

Difficulty of recipe preparation: Easy

Preparation time: 15 mins

Cooking time: 1 hour